Stewed Rhubarb and Apple

Stewed Rhubarb and Apple

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.

Hayley Bradley


6 - 8 servings
  1. 4 sticks rhubarb
  2. 4 apples
  3. 1 cinnamon stick
  4. 1 star anise
  5. 1 tbsp maple syrup


  1. Chop the rhubarb and apple and throw into a large pan

  2. Add the star anise, cinnamon and maple syrup

  3. Stew over a low heat for 10-15 minutes until the fruit starts to break down.

  4. Serve with a dollop of yoghurt or make some crumble to top it.

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