STEWED RHUBARB WITH ROSE­MARY & BLUE­BER­RIES

NZ House & Garden - Country Living - - Cot­tage Charm Home-made -

The stew­ing for this dish is done in a low 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. En­joy it for break­fast with gra­nola and yo­ghurt.

450g rhubarb, cut into 2cm pieces

250g blue­ber­ries, fresh or

frozen (un­thawed)

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 strips of peel in a non-re­ac­tive oven­proof dish.

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

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

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