Rhubarb, Ginger and Raspberry Crunch

| Preparation time : 10 minutes | Cooking time : 30 minutes (plus drying time) | Serves : 4 |

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Ingredients

  • 1 packet Slendier Spaghetti Style
  • 4 batons rhubarb, peeled and trimmed to 2cm pieces
  • 2 tbs rice malt syrup
  • 2 cups Greek yoghurt
  • 8 pieces crystallised ginger, finely diced
  • 1 tsp vanilla bean paste
  • 1 tsp ground ginger
  • 1 punnet raspberries, halved

Directions

  1. Preheat the oven to 180ºC. Line a baking tray with baking paper.
  2. Prepare the Slendier Spaghetti Style according to the directions on the packet. Pat dry between layers of paper towel. Chop roughly to untangle the threads and spread evenly on the lined baking tray. Place into the preheated oven and dry the noodles until golden brown and crisp, about 30 minutes. Once dry, remove noodles from the oven and set aside.
  3. Place the pieces of rhubarb into a wide saucepan. Add the rice malt syrup and enough water to cover. Cover and cook over medium heat, stirring occasionally, until rhubarb is soft, about 15 minutes. Once cooked, strain using a fine sieve, reserving all the cooking liquid. Place rhubarb in the fridge to cool until needed.
  4. Return the cooking liquid to the saucepan, place over a medium heat and simmer until slightly reduced and syrupy, about 5 minutes. Remove from heat and set aside to cool.
  5. Place the yoghurt in a medium mixing bowl. And the ginger and vanilla paste and stir to combine. Add the cooled rhubarb and stir gently. Set aside until ready to serve.
  6. Using your fingers, break the dried noodles into fine shards and place in a small bowl. Add the ground ginger and toss gently, taking care not the break up the noodles further.
  7. To serve, divide the rhubarb and yoghurt mixture between 4 glasses or small bowls. Top with fresh raspberries, sprinkle with a generous amount of ginger noodle crunch and serve.

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