A warming Winter fruit stew. Serve alone, with coconut yogurt, or with low-carb vegan granola (recipe further above).
6 cups chopped rhubarb
1 cup halved strawberries
1 cup blackberries
3 Tbsp coconut oil
1
Preheat the oven to 350 degrees Fahrenheit and line a baking tray with baking paper
2
Spread the rhubarb and berries over the tray and drizzle with coconut oil
3
Roast for about 20 minutes or until the rhubarb is soft
4
Leave to cool before transferring to an airtight container and storing in the fridge
Nutrition Facts
6 servings
Serving size
- Amount per serving
- Calories107
- % Daily Value *
- Total Fat 7.5g10%
- Total Carbohydrate 9.8g4%
- Protein 1.6g
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
6 cups chopped rhubarb
1 cup halved strawberries
1 cup blackberries
3 Tbsp coconut oil