Per serving
- Calories
- 118 kcal
- Protein
- 16 g
- Carbohydrates
- 12.3 g
- Fat
- 0.8 g
Values computed from the ingredients with USDA FoodData Central and the CREA tables.
Ingredients
For 1 serving
- Skyr150 g
- Rhubarb80 g
- Brown sugar1 teaspoon
- Ginger2 g
Contains: lactose,
In season: April – June
Method
- Wash the rhubarb, discard the leaves (they are not edible) and the ends and cut the stalks into roughly 2 cm pieces. Peel the ginger and grate it finely.
- Put the rhubarb in a small pan with the brown sugar, ginger and a spoonful of water and cook over medium-low heat for 8 minutes, stirring now and then, until the pieces collapse into a soft compote.
- Tip the compote into a small bowl and let it cool for a few minutes.
- Spoon the skyr into a bowl and top with the rhubarb.
This recipe, sized for you
In skish every dish is scaled to your calories and goes straight onto your shopping list.