Local and Seasonal: Stewed Apple and Rhubarb recipe

I was making my seasonal produce shopping list for my trip to the growers market yesterday, and I realised that I had never tried rhubarb – not eaten it or even imagined attempting to cook with it.

After a bit of um-ing and ah-ing I decided on this recipe. It’s really easy and can last a week in the fridge. I enjoyed it all on it’s own but you can add ice cream, custard, cinnamon toast – whatever tickles your fancy!

Photo courtesy of bojongourmet

Photo courtesy of bojongourmet

Stewed Apple and Rhubarb

1 bunch of (500 grams) of fresh rhubarb
3 Pink Lady Apples
A splash of vanilla extract
2/3 cup(160g) sugar
2 tablespoons water
1 tablespoon lemon juice


  • Cut the rhubarb and apple into 3cm pieces.
  • Place into a saucepan with sugar, water, lemon juice and vanilla.
  • Leave simmering f0r 10-12 minutes, checking occasionally.

Voilà! You have your seasonal and locally grown dessert, though if you’re anything like me you won’t want to wait till dessert!

Check out Sustainable Tables seasonal produce guide and let us know any local and seasonal recipes you have.

One response to “Local and Seasonal: Stewed Apple and Rhubarb recipe

  1. Rhubarb is amazing!! Thanks for this recipe. For a lovely winter dessert, try adding a crumble on top. Oats, plain flour, butter, sugar and a touch of cinnamon 🙂

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