This is a refreshing tangy and sweet soup - good for lunch or as a starter. Serve chilled. (I ate some warm just after I made it and it was delish this way, too.)
Rhubarb - 3 cups chopped (5 stalks)
Strawberries - 2 cups fresh or frozen (I used frozen)
Water - 2 cups
Zest & juice of 1 orange
1/4 cup low fat natural yogurt
1 tablespoon cornflour/starch (mixed with a small bit of water to dissolve and prevent clumping)
3 cardamom pods split but left whole
Wash and chop rhubarb into large dice. Put in a saucepan with 2 cups water; boil for approximately 5 minutes until rhubarb soft.
Add strawberries, orange zest and juice.
Add the tablespoon cornflour/cornstarch paste and stir through.
Add cardamom pods.
Simmer for 5-10 minutes.
Taste: I liked it as is, as the strawberries and orange add sweetness. If you need to up the sweet add a tablespoon of honey or agave syrup and stir through.
Remove the cardamom pods and blend. Use either a hand immersion blender or carefully pour into an upright blender.
Add the 1/4 cup natural yogurt and stir through with a spoon or whisk. You can garnish with some chopped fresh mint if you like.
Chill. Serve. Enjoy.
Stewed Rhubarb over Yogurt
Great for breakfast or a snack. This is too easy; I'm embarrassed to write the "recipe."
Chop 3 stalks rhubarb and put into saucepan. Add a good splash of water. Put the lid on and boil for a few minutes until soft - don't wait too long or the water will boil away and you'll burn it.
Put on top of Greek or regular natural yogurt.
RHUBARB, STRAWBERRY & APPLE CRUMBLE
We made this in Kitchen Kids. A great and healthy dessert for the whole family. We make the most of fruit, whole grains and nuts and reduce the sugar and butter greatly.
rhubarb - 5 stalks
apple - 1 large, peeled and chopped
strawberries - fresh or frozen - 1 heaping cup
(can add raspberries, blueberries, blackberries, too)
water - 1/2 cup
zest of 1 orange
sugar - 1 tablespoon
Wash & chop rhubarb into 1/2 inch chunks (discard bottom and top bits). Put into saucepan with a tablespoon of sugar, zest of one orange and a small splash of water (2-3 tablespoons).
Bring to the boil and simmer for a few minutes with lid on.
Add apple. Check to see when rhubarb looks soft. Take off heat.
Stir in soft berries (if using frozen, throw into saucepan during last minute to just warm up - don’t want them to go mushy.)
☝That is your filling.
oats - 1 cup
wholemeal flour 1 1/2 cups
butter - 50 grams
brown sugar - 1/4 cup
chopped pecans (can use almonds, pistachios, hazelnuts) - 1/4 cup
cinnamon or allspice - 1 teaspoon
pinch of sea salt
rapeseed oil (or sunflower oil) - 1/4 cup
Mix oats, brown sugar, cinnamon, sea salt and chopped pecans. In separate bowl, mix butter and flour by hand, rubbing it together to combine until feels like sand. Add in oat mixture and stir. Pour in rapeseed oil and mix with a fork. (See my notes about rapeseed oil here.)
Lightly butter a baking dish. Pour fruit in bottom and cover with topping. Bake:
Place in preheated oven (180ºC/160ºfan oven) for approximately 20 minutes. (I’m guessing here - keep checking to see if fruit is nice and hot, bubbly - but before topping burns.)
Both the soup and crumble use orange zest. When you are zesting a citrus fruit, be sure to use a small grating size and only zest the outermost layer of the fruit. If you grate too deeply, the zest becomes pithy and bitter. I have noticed in Kitchen Kids that kids loooove to zest and tend to overdo. Just in case you do, too - here's a picture of what your orange should look like:
(**The glycemic index is a rating of how fast a particular food raises your blood sugar.)