Crock Pot Ginger & Orange Rhubarb
380 mins (prep 20, cooking 360)
6 ingredients
8 servings
Lovely refreshing dessert. You can leave out the ginger if you are not a fan or serve it separately.Serve with whipped cream and/or ice cream or with custard.Can be made on the stove top too in less than half an hour.I never use cornstarch to thicken it, but feel free to do so.

Categories:  crock-pot , fruit , beginner-cook , seasonal , 3-steps-or-less , taste~mood , equipment , time-to-make , 5-ingredients-or-less , european , sweet , easy , summer , vegetarian , dessert ,
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  • 2 lbs rhubarb, washed and cut in 1 inch pieces (cleaned weight)
  • 1 cup water
  • 8 tablespoons caster sugar (approx, depends on the sourness of the rhubarb)
  • 2 oranges, juice and rind of, grated
  • 2 tablespoons preserved ginger in syrup, very finely chopped


Serving Size (161.71 g)
Servings 8
Amount per Serving
Calories 84.01 Calories from Fat 2.25
% Daily Value *
Total Fat 0.25g 3.13%
Saturated Fat 0.07g 2.7%
Trans Fat 0.0 %
Cholesterol 0.0mg 0.0%
Sodium 6.35mg 2.12%
Total Carbohydrate 20.59g 54.91%
Dietary Fiber 2.12 g 67.68%
Sugars 16.07 g %
Protein 1.09g 17.41%
Vitamin A 115.67IU% Vitamin C 9.26mg%
Calcium 99.15mg% Iron 0.28mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients: