Name: Rhubarb and ginger sponge
Prep time: 10 minutes
Cook time: 25-30 minutes
Yield: 6
Ingredients: 500g chopped rhubarb; 2 tbsp water; 2 tbsp granulated sweetener; 2 eggs, beaten; 2 tbsp low-fat yoghurt; 3 tbsp rapeseed oil; 100g wholemeal flour; 1 heaped tsp ground ginger; 1 tsp baking powder; 100ml skimmed milk

A healthy traditional pudding, made with wholemeal sponge, lots of fruit and a hint of spice.

Serves

Prep

10 minutes

Cook

25-30 minutes

Each 154g serving contains (excludes serving suggestion)

KCal

157

Carbs

13.8g

Fibre

3.3g

Protein

6.2g

Fat

7.8g

Saturates

1.0g

Sugars

2.0g

Salt

0.31g

What makes a healthy, balanced diet?

Ingredients

500g chopped rhubarb

2 tbsp water

2 tbsp granulated sweetener

2 eggs, beaten

2 tbsp low-fat yoghurt

3 tbsp rapeseed oil

100g wholemeal flour

1 heaped tsp ground ginger

1 tsp baking powder

100ml skimmed milk

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Method

Step 1

Preheat oven to 180°C / gas mark 4.

Step 2

Add rhubarb to a microwave/oven-proof dish with the water. Cover with cling film, pierce, then microwave for 2-3 minutes until tender.

Step 3

Mix in 1 tbsp of sweetener. Add more if needed according to taste.

Step 4

Add the eggs to a bowl with the yogurt and oil, then beat well.

Step 5

Stir in the flour, ginger, baking powder and remaining sweetener.

Step 6

Beat in the milk to create a batter, then pour it over the rhubarb. Bake for 25-30 minutes until lightly golden on top.

Recipe tips

Experiment with other fruits such as apples, pears, apricots or frozen berries.
Try adding other spices such as cinnamon or mixed spice - especially good with apple.
Freezing instructions: Suitable for freezing once cooked. Defrost in the fridge and reheat until piping hot.

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Rhubarb and ginger sponge

Ingredients