Stewed rhubarb and apple
Choose your favourite apples - Pink Ladies, Fuji or Golden Delicious - peel, slice and cook with rhubarb then add to tarts, cakes and slices,
4 apples, peeled and sliced
1 bunch rhubarb, 8–10 stalks, chopped
110g (3 3/4 oz–1/2 cup) caster sugar
Grated zest of 1 lemon
Splash of water
Heat a heavy-based pot over medium heat. Add apples, rhubarb, sugar, lemon zest and water.
Cover with a lid and cook for 10–15 minutes, stirring often.
This is so versatile and can be served with custard, with breakfast muesli, in crumbles, puddings and all types of desserts.