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  • Brittany Aldridge

Spiced Stewed Apple & Rhubarb

Updated: May 29, 2020

There’s nothing like stewed Apple and Rhubarb - it’s fresh and sweet and zingy and filled with spice! Also, it’s extremely versatile stir it into yoghurt like I have here, or top it on porridge or even in a pie! The options are endless... here’s my fail-safe recipe for beautiful stewed apple and rhubarb!

I’ve also included my recipe for Coconut and Rhubarb Frozen Yoghurt below!


  • 1 bunch rhubarb, trimmed and washed

  • 2 Granny Smith apples, peeled and cored

  • 1/2 caster sugar

  • 1 teaspoon salt

  • 1 teaspoon ginger

  • 1 teaspoon cinnamon

  • 1 lemons juice

  • 1/3 cup of water


  • Roughly chop rhubarb and apple into 2.5 cm chunks. Place into a saucepan then add 1/3 cup of water.

  • Turn stovetop heat to high and bring to the boil. Add spices, sugar, salt and lemon juice and reduce heat to low cooking for approximately 15 minutes, while stirring occasionally.

  • When the rhubarb has broken down and the mixture is a bit thicker (or cooked to your liking) remove from the stovetop and put into an airtight container of jar. This will keep for up to 2 weeks in the fridge. Enjoy!

For the Coconut & Rhubarb Frozen Yoghurt:


  • 1/2 cup of stewed apple and rhubarb

  • 2 1/2 cups of Greek yoghurt

  • 1/4 cup of toasted coconut flakes

  • 1 tablespoon of honey (optional, for extra sweetness)


  • In a large airtight container (or two) add yoghurt, then dollop in spoonfuls of stewed fruit and honey if using.

  • With a knife drag the stewed fruit through the yoghurt to create swirls. Sprinkle over coconut before covering with a lid and freezing for at least 24 hours.

  • Before serving the frozen yoghurt I recommend taking it out If the freezer 15-30 minutes before so that it softens slightly. Enjoy!

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