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!
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!