This rhubarb and coconut recipe is a wonderful low carb dessert or a filling snack when you don’t feel like cooking.
The coconut cream provides the majority of the energy while the rhubarb contain potassium, calcium, vitamin C, vitamin K, folate and choline. The seeds provide magnesium, manganese, phosphorus and some omega 3.
This dish can be made with yogurt instead of coconut cream if you prefer. They both taste delicious.
One serve provides 200 calories, 6 g protein, 14 g fat, 9 g of net carbs and P:E = 0.3.
The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.
- 150 g rhubarb, cut into 3 cm length pieces
- 30 g raspberries, frozen
- 2 tbsp coconut cream, chilled in fridge
- 1/2 tbsp of each
- pumpkin seeds,
- hemp hearts
- Pre-heat oven 180°C/360°F.
- Place rhubarb pieces, raspberries and a little water on a baking tray.
- Bake in oven for 15 minutes.
- Plate up with juices, if any.
- Add coconut cream and seed sprinkles.
Find more recipes to suit your goal.
- nutrient-dense maintenance
- low carb & blood sugar
- athletes & bulking
- low carb vegetarian
- egg free
How Can I Calculate My Nutrient Intake?
If you’re interested in checking if you’re getting just enough dietary phosphorus, you can check your nutrient profile using our Free 7-Day Nutrient Clarity Challenge.
After a few days of tracking your current diet in Cronometer, Nutrient Optimiser will give you a prioritised list of foods and NutriBooster recipes that will help you plug your current nutritional gaps.