1 fresh bunch
of rhubarb stalks
2 tablespoons
of honey
2 fresh
apples
1 teaspoon of
lemon juice
¼ teaspoon of grated ginger
Water –
enough to cover the fruit by three quarters
I love stewed
rhubarb with plain yoghurt. Sometimes with a teaspoon of maple syrup on top if
I’m feeling wicked. It’s simple to do and the perfect winter recipe.
I tried to
grow rhubarb once, but it failed dismally. I think I put it in at the wrong
time of year, in the wrong type of soil and then didn’t water it enough. Go
figure.
Simply chop
the rhubarb into inch sized pieces. Get rid of the poisonous leaves. Try and
buy the thin bright red stalks, as they’re sweeter.
Pop this in a
saucepan with cored and skinned thick apple pieces. The sweeter the apple, the
less honey or sugar you’ll need. I recommend using your old pixie crunch apples
with honey, or granny smith apples with sugar (don’t use the fresh pixie crunch
apples, because they’re so damn yum you’ll want to eat those before you can pop
them in the stew. Just use the ones you may have forgotten about, down the back
of the fruit bowl).
Add a quarter
of a teaspoon of grated ginger and the lemon juice, to taste.
Add at least
two generous tablespoons of honey. You can increase this as the rhubarb breaks
down, if it tastes too tart.
Cover the
fruit up to half-way, with water, but not too much because then it will lack
texture and become runny.
Bring to the
boil, and then set to a simmer for about 10 minutes, or until the rhubarb
starts to break down and the apple is soft.
Turn off the
heat and serve with a generous dollop of yoghurt. Mmm, yum!
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