Stewed Rhubarb with Rosemary & Blueberries

The stewing for this dish is done in a low temperature oven rather than in a pot. It’s a longer process but the result is delicious and requires less sweetener (honey rather than refined sugar) than you might imagine.

450g rhubarb, cut into 2cm pieces

250g blueberries, fresh or frozen (do not thaw) 1 x 5cm sprig of rosemary

Thinly peeled strip of orange rind (no pith) Thinly peeled strip of lemon rind (no pith) ¼ cup liquid honey ¼ cup boiling water

Heat oven to 150°C. Place rhubarb, blueberries, rosemary and peel in a non-reactive ovenproof dish.

Combine honey and water, pour over fruit and toss to coat. Cover with foil and bake 30 minutes.

Remove foil and bake a further 30 minutes or until rhubarb is soft. Serve warm or chilled. Makes about 3 cups