
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!
INGREDIENTS
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
INSTRUCTIONS
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:
INGREDIENTS
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)
INSTRUCTIONS
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!