Stewed rhubarb and apple

Stewed rhubarb recipe Allan CampionChoose 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.