Comments on: Rhubarb and Ginger Thickie

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By: Spring into Health | The Budget Dietitian

Spring into Health | The Budget Dietitian — Thu, 19 May 2011 13:21:39 +0000

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By: Nicole

Nicole — Sat, 24 Jul 2010 18:41:48 +0000

I often roast or boil my rhubarb down, too.. sometimes with other fruits as well. And you certainly CAN eat rhubarb raw… when I was a child, we used to munch on fresh rhubarb from the garden dipped in sugar with each bite… very indulgent but quite a treat :)

By: Sophie

Sophie — Thu, 26 Feb 2009 13:04:10 +0000

Hi Catherine,
This is a very good question. From a nutritional point of view, when you are only using a tiny amount of sweetener in a recipe it doesn’t matter overly what type you use. The big health issue with ordinary sugars and also natural sweeteners like agave, honey and molasses is that they are effectively “empty calories” in terms of providing nutrients other than pure energy. Though I have also mentioned using agave nectar for its low GI properties, this really doesn’t matter too much because GI of the major ingredients (e.g the oat and yogurt) is much more important.
In a recipe like this one where there are plenty of other ingredients present in much larger quantities, the sweetener that you choose only makes a very small contribution to the nutrition and GI of the recipe. So I would carry on with the grape and mulberry molasses if you enjoy them, but watch how much you add. As a guide, I usually add about a teaspoon of agave nectar or honey for a two person batch.

By: Catherine

Catherine — Sun, 22 Feb 2009 20:11:01 +0000

you mention Agave syrup. How about grape or mulberry molasses (both available from middle eastern stores)? the bottles I have don’t seem to have added sugar and flow like very runny honey so i’ve started using these sometimes. Does anyone know if this is a good/bad thing? The guy I buy them from thinks its very strange to put them on porridge.

By: Alanna @ A Veggie Venture

Alanna @ A Veggie Venture — Thu, 08 May 2008 13:54:56 +0000

Aii yes, it’s like Swiss Muesli in a glass, perhaps heavier on the yogurt, lighter on the oats. You could use rhubarb sauce too, which cooks up in just a few minutes. Great idea —

By: Tammy

Tammy — Tue, 10 Jul 2007 11:43:16 +0000

This is delightful and fresh!! Love the taste that the ginger gives it. I left out the honey because I like things a little on the TART side..I’ll be making this frequently!
Thanks for a great recipe.

By: Wendy

Wendy — Mon, 11 Jun 2007 20:23:57 +0000

A great idea. I love rhubarb but I’ve always felt there’s only so much you can do with it. Have just been proved wrong.

By: Significant Other

Significant Other — Sun, 10 Jun 2007 21:31:02 +0000

Hi Sophie,
As a man with no nutritional direction (my wife works away from home a lot), I found your site really useful. I’ll be sure to try this thickie as soon as I can get my hands on some rhubarb.
Can’t wait for my wife to get back so I can share this with her!

By: johanna

johanna — Thu, 07 Jun 2007 15:17:50 +0000

i try not to do yoghurt, but i love rhubarb! i usually make my porridge with orange juice, but i think the rhubarb might just be juicy enough if left to macerate with a bit of sugar overnight… will be experimenting with rhubarb in my breakfast, too!