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Poached Rhubarb with Cinnamon, Mint, and Ginger

Serves 2.


    Perhaps nothing signals the arrival of spring better than delicious rhubarb. The tart vegetable (yes, you read that right) that we think of as a fruit lends itself to gentle poaching to coax out its flavour. It’s just waiting to be combined with a host of herbs and aromatics to make it even more luscious.


    Tip: Serve your poached rhubarb with a flourish by adding a dried orange slice on top. To dry orange slices, simply place thin slices on baking sheet in a 300 F (150 C) oven for about 2 hours, until dried.

    Sustainability cred

    Rhubarb is a cool-season crop that is often available close to home. Selecting seasonal fruit reduces the need for heating, refrigeration, artificial lighting, pesticides, and increased transport. While rhubarb’s season may be short, the plant is a perennial that can produce for years.


    Poached Rhubarb with Cinnamon, Mint, and Ginger


      • 2 cups (500 mL) rhubarb, cut into 1 inch (2.5 cm) pieces
      • 1 thumb-size piece of gingerroot, cut into 3 or 4 chunks
      • 1 cinnamon stick
      • Large mint sprig
      • 1/2 cup (125 mL) orange juice
      • 1/2 cup (125 mL) water
      • 1 Tbsp (15 mL) honey


      Per serving:

      • calories86
      • protein2 g
      • total fat0 g
        • sat. fat0 g
      • total carbohydrates21 g
        • sugars15 g
        • fibre2 g
      • sodium8 mg



      Preheat oven to 375 F (190 C).


      In shallow 10 x 10 x 3 inch (26 x 26 x 8 cm) baking pan, arrange rhubarb in one layer. Cut ginger in 3 or 4 chunks and add to pan along with cinnamon stick and mint sprig.


      In small bowl or jug, mix together orange juice, water, and honey. Pour over rhubarb mixture.


      Place baking tray in preheated oven and poach for approximately 20 to 30 minutes. Rhubarb is done when it is fork tender but still retains its shape. Serve over porridge, yogurt, and/or granola, or use as a dessert topping or cake filling.



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      Going Pro

      Going Pro

      You might think of protein as something you mainly get from a meal and, therefore, not a component of dessert. But, if you’re going to opt for dessert from time to time, why not consider working in ingredients that go big on this important macronutrient? It’s easier (and more delicious) than you may think! Protein is an essential part of every cell in your body and plays a starring role in bone, muscle, and skin health. So, certainly, you want to make sure you’re eating enough. And it’s best to spread protein intake throughout the day, since your body needs a continual supply. This is why it can be a great idea to try to include protein in your desserts. When protein is provided in sufficient amounts in a dessert, it may help you feel more satiated and help temper blood sugar swings. Plus, in many cases, that protein comes in a package of other nutritional benefits. For instance, if you’re eating a dessert made with protein-packed Greek yogurt, you’re not just getting protein; you’re getting all the yogurt’s bone-benefitting calcium and immune-boosting probiotics, too. Adding nuts to your dessert doesn’t just provide plant-based protein, but it also provides heart-healthy fats. Yes, desserts need not be just empty calories. Ready for a treat? These protein-filled desserts with a healthy twist are dietitian-approved—and delicious.