IVF Babble

Healthy pink rhubarb and ginger fool

By Sue Bedford (MSc Nutritional Therapy)

Looking for a light, healthy breakfast or dessert as part of your fertility plan this springtime? Why not try making this nutritious and delicious rhubarb and ginger fool?

Rhubarb is a great source of vitamin K (important for bone, blood and brain health), fibre, vitamin C, lutein, antioxidants and is low on calories. Studies show that rhubarb can help reduce ‘LDL’(bad) cholesterol levels in the blood. In relation to fertility, the vitamin C obtained from consuming cooked rhubarb is a powerful antioxidant which is important in protecting DNA in cells, including that of the egg and sperm from free radical damage- helping to prevent cell ageing. As vitamin C is involved in glucose metabolism- it helps with sugar balance (important for those with Poly Cystic Ovary Syndrome), may also help in the prevention of diabetes and is important for hormone balance too.

Ginger – contains anti-inflammatory properties which increase blood circulation and promote healthy digestion. These properties help alleviate any discomfort in the reproductive system, regularise menstrual cycles, and reduce inflammation of the reproductive organs

Ingredients (makes 6 portions)

10 oz Rhubarb

6oz Greek yoghurt

½ inch of fresh ginger root- crushed

6oz Fromage frais

Fresh mint and to decorate.

To make:

Mix the fromage frais and Greek yoghurt in a bowl together. Stew the rhubarb in a pan and sweeten with a natural sweetener of choice – allow to cool. Pour the cooled stewed rhubarb along with the crushed ginger through the fromage frais and yoghurt mixture – pour into glass bowls and then chill in the fridge for an hour. Serve with fresh mint sprinkled on top. This also makes a great ice- lollies – pour into lolly moulds and place into the freezer.

You may also wish to try this with different combinations too such as fresh raspberries and mint, blackberries and raspberries, blueberries and mint…

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