This is a great recipe, perfect for the new season (Spring) rhubarb that is around at the moment. You can eat it as is, on muesli for breakfast, with yoghurt as a snack, or even as a base for a rhubarb & apple crumble.
Stewed Rhubarb & Apple Recipe Ingredients
- 1 bunch rhubarb, washed to remove dirt, leaves removed*, chopped into bite size pieces
- 2 granny smith apples, peeled, cored and sliced into quarters then into halves (ending up with 8 slices)
- 1 1/2 tblspns runny honey
- 2-3 strips lemon rind (use a vegetable peeler to take off the skin; try not to peel the bitter white pith off the lemon, just the yellow skin)
Stewed Rhubarb & Apple Recipe Method
Place rhubarb, apple, honey and lemon rind in a medium saucepan. Fill with cold water, so that fruit just pokes out of the water. Cover with a lid and bring to the boil. Once boiled, remove lid, stir to combine ingredients, lower heat and simmer gently for 5-15 minutes until apple is tender, rhubarb has started to collapse and liquid has reduced.
Remove from heat and allow to cool, then place into containers and refrigerate. If you are using the fruit for a crumble, place the hot fruit into a baking dish and cover with crumble mixture.
For a super quick desert, place the hot fruit (or reheated fruit) into individual serving dishes, top with yoghurt or icecream, then sprinkle with toasted slivered almonds.
*NB Rhubarb leaves are poisonous, so please ensure you dispose them (composting is fine); never eat them.