Kirschmichel – German Cherry Bread Pudding
DNutri-Score
- Calories
- 191.3 kcal
Rhubarb chutney
Sweet-and-sour rhubarb chutney with sultanas, onion, mustard seeds, cinnamon and ginger.
CNutri-Score
Nutrition per serving1.1 mgIron
Not availableFibre
244.3 kcalEnergy
1.3 gProtein
54.9 gCarbohydrates
0.3 gFat
All nutrition per serving
- Energy
- 244.3 kcal
- Protein
- 1.3 g
- Carbohydrates
- 54.9 g
- Fat
- 0.3 g
- Fibre
- Not available
- Salt
- 0.5 g
- Iron
- 1.1 mg
- Calcium
- 87.4 mg
- Vitamin C
- Not available
STEP BY STEP
Let's make something delicious.
- 01
Trim the leaf bases and lower ends from the rhubarb stalks. Peel off the thin skin along with all the tough strings. Cut the rhubarb into small pieces. Peel and finely chop the onion.
- 02
Put the rhubarb, onion, sultanas, mustard seeds, cinnamon, ground ginger, salt, pepper, cayenne pepper and vinegar in a saucepan and bring to the boil. Stir in the raw cane sugar, reduce the heat and simmer, stirring, for about 20 minutes until the chutney has the consistency of jam.
- 03
Leave to cool and serve. Alternatively, fill jars with the chutney while it is still hot, seal immediately and leave to cool upside down.
Nutrition & sources
Publisher: meala GmbH
Nutrition based on BLS & additional sources. per serving
Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.
Sources: BLS, additional food databases.
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