Apple & Ginger Stewed Rhubarb 

Well, finally some kind of winter has descended upon Brisbane. But, don’t be fooled she says, I’m only going to make a portion of your day worthy of warm dressing, the other part of the day you’ll probably be able to have a swim.  In celebration of the temperature possibly getting below 20 degrees celcius, I am eating a lot of stewed rhubarb. It reminds me of childhood winters in rural New Zealand, when true frost made the landscape crunchy, and your breath floated before you as you waddle to the end of the drive to wait for the bus. We’d eat it atop porridge with cream, or weetbix with fresh milk. Good sustenance for a day of play and learning and chores.  So, it’s delicious. Spicy and textured, amazing cold with Greek yoghurt and a sprinkle of cinnamon, or warm, folded inside the arms of flaky pastry. This recipe makes enough to give a little to share with your neighbor or freeze for later. I hope you enjoy it as much as I have been!  Apple & Ginger Stewed Rhubarb 10 stalks of rhubarb 4 med apples  A knob of fresh ginger, mine was about 6cm long.  1/3 cup raw sugar Vanilla essence stirred in at the end Chop apple and rhubarb into 1cm chunks, and finely chop ginger. Put all into a pot with 1/4 c water and the sugar. Let it cook for around 15 minutes, stir if you need to. Once it’s all soft and that pink rhubarb is stringy, your house is filled with the sweet and spicy smell, it’s ready. Take it off the heat and let cool for a few minutes before stirring in a splash or two of vanilla. Serve or save. Yum!

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