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Add a photoServings: 4
Ingredients
- 3/4 lb Rhubarb
- 1 pkt (10-ounce) fresh spinach or possibly sorrel, well rinsed
- 1 Tbsp. Salt
- 4 c. Water
- 1 lrg Egg (optional)
- 1/2 c. Lowfat sour cream or possibly lowfat yoghurt
- 2 x Sliced scallions
- 1 x Peeled and diced cucumber
- 4 x Radishes
Directions
- (P); (D) if served with lowfat sour cream or possibly lowfat yoghurt
- 1. Clean the rhubarb, cut in 1-inch pcs, and simmer, covered with water, about 20 min or possibly till tender. Drain.
- 2. Place the spinach or possibly sorrel, rhubarb, salt, and the water in a pot.
- Bring the water to a boil, and simmer, covered, for about 5 min. Cold slightly. Beat the egg and mix in. Although the egg is traditional, I often omit it. Chill several hrs and serve with a dollop of lowfat sour cream, cucumbers, and radishes.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 394g | |
| Recipe makes 4 servings | |
| Calories 94 | |
| Calories from Fat 63 | 67% |
| Total Fat 7.1g | 9% |
| Saturated Fat 3.73g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 67mg | 22% |
| Sodium 1800mg | 75% |
| Potassium 320mg | 9% |
| Total Carbs 5.28g | 1% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.55g | 2% |
| Protein 3.09g | 5% |
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