Stewed rhubarb

Serves - 6 (3 T per serving)

Rhubarb is a good source fibre so great for gastrointestinal health. It also contains vitamin K which is needed for bone health and blood clotting.

Rhubarb is also high in oxalates which can cause some people problems. If eaten in high amounts it can lead to kidney stones. Consume in moderation when is season.

Serve 3 tablespoons, heated with cold yoghurt, crushed nuts and cinnamon. Great for a simple breakfast or after dinner treat.

Nutrition per serving

Fat: 0 g

Carbs: 4 g / Fibre: 1 g (Net Carbs: 3 g)

Protein: 0 g

Ingredients

• 3 sticks of rhubarb

• 100 ml water

• 1 cinnamon stick

• 2 T erythritol

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Method

1. Chop rhubarb into chunks.

2. Add to a saucepan with a cinnamon stick and water.

3. Simmer till smooth.

4. Add erythritol and transfer to a storage pot.

5. Serve 3 T heated with bio yoghurt and chopped nuts.