Gingered Rhubarb Bread

Recipe By : The Bread Machine Cookbook by Melissa Clark May 1993 p98

4 -5 Points Per Serving

1 1/2 LB LOAF--

2 cups stewed rhubarb

2 tablespoons butter

2 tablespoons sugar

1 1/2 eggs

2/3 teaspoon salt

1 1/2 teaspoons ginger

1 1/2 cups whole wheat flour

2 1/2 cups bread flour

2 1/2 teaspoons yeast

TO MAKE STEWED RHUBARB

2 pounds rhubarb -- washed and cubed

1 cup sugar -- 1-1 1/2 cps to taste

1/2 cup water -- or orange juice

Combine sugar, water or orange juice, and rhubarb in a sauce pan over low heat. Simmer until the rhubarb falls apart and the sauce is thick, somewhat like a puree. This is also excellent over ice cream.

Combine ingredients in the pan. Bake according to manufacturer's instructions.

Serving Size : 12

AUTHOR'S NOTE:This bread rises magnificently and crowns the top of the bread pan with a golden toque. Although the heat from baking changes the dough's bright pink hue to a more subdued beige, its sprightly flavor more then makes up for the dull coulor

JENN'S LOWER FAT NOTES: Use 3 egg whites or 1/3 cup egg beaters instead of eggs, use unsweetened applesaue instead of butter.

NOTES : Per serving: 266.3 cal, 3.3g (11%) fat, 3.8g fibre, 149mg sodium, 53.4g carbs, 7g protien

Per serving: 4.84 points

Per serving (using lower fat notes): 246.9 cal, 0.9g (3.3%) fat, 3.8g fibre, 137mg sodium, 53.7g carbs, 7.3g protien

Per serving (using lower fat notes): 4.25 points

Shared by: Jenn