I love stewed fruit for breakfast, on top of porridge, or as a healthy dessert, with oat crumble and yoghurt. Will keep well for a week- store in an airtight container in the fridge.
Chop the rhubarb and apple and throw into a large pan
Add the star anise, cinnamon and maple syrup
Stew over a low heat for 10-15 minutes until the fruit starts to break down.
Serve with a dollop of yoghurt or make some crumble to top it.
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