Rhubarb has to be one of my most favourite things to grow! Not only does it come back stronger year after year, it barely requires any looking after and it tastes amazing.
Once we get towards the end of July, it's best to leave the rhubarb crown with a few stalks still attached, to give it plenty of energy for next year.
This year I still have plenty to harvest with a couple of weeks to go, so over the weekend I've picked a handful of stalks to stew with some delicious pink apples.
The great thing about this recipe is that it's so versatile. You can also freeze your chopped rhubarb, or make the stew and freeze that, ensuring you have plenty left for winter.
My rule of thumb is one apple per two rhubarb stalks. Since apples are naturally sweeter, this counters the tart, tangy flavour of the rhubarb for me. It might be that you'd like to add some coconut sugar as well. The trick is to add a little at a time until it's just sweet enough. I like to serve mine with porridge and maple syrup or vegan vanilla ice cream, which is sweet enough. So I try to keep the stew a bit tangy!
INGREDIENTS (makes enough for 4 big servings)
8 rhubarb stalks
4 apples (core removed skin on)
50g coconut sugar (optional)
Roughly chop the rhubarb and apples into small chunks and add to a saucepan over a very low heat
If the heat is low enough, you shouldn't need to add any water, but do pour a little in the bottom of the saucepan if you're worried it might burn
As the fruit cooks, it releases its own juice, so you should be left with a lovely, syrupy, fruit compote. You might need to keep it over the heat for 20 - 30 mins until the fruit has softened
Stir in the sugar as required. Then allow to cool and refrigerate or freeze as preferred