by Clair on March 3, 2009
Welcome to this weeks top 5 deserts in under 5 minutes; Stewed Rhubarb and Apple with Yoghurt and Pistachio Nuts! Rhubarb is just starting to come into season now, however will continue to grow through winter, making this the perfect warm desert for the cooler months ahead of us.
Stewed Rhubarb and Apple with Yoghurt and Pistachio Recipe Ingredients
- Bunch rhubarb (leaves removed), rinsed and chopped into inch long pieces
- 1 cooking apple (granny smith is good), peeled, cored and chopped into 16 wedges
- 1 strip of lemon rind
- 2 tbsp honey
- 1 heaped tbsp creamy deli style yoghurt per person (Harris Farm does a great own brand one)
- Large handful shelled pistachio nuts, toasted
Stewed Rhubarb and Apple with Yoghurt and Pistachio Recipe Ingredients
Place the rhubarb, apple, lemon rind and honey in a medium saucepan. Fill with water to just cover the ingredients. Bring to a boil over a medium/high heat and cook for 3 minutes until just tender. Using a slotted spoon, remove the rhubarb and apple from the cooking liquid and place in a serving bowl. Top with the yoghurt and pistachio.
NB. You can toast the pistachios on a microwave safe plate in the microwave on medium/high in 30 second bursts, stirring between bursts.
by Clair on November 18, 2008
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.
