STEWED RHUBARB WITH ROSEMARY & BLUEBERRIES
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
1 x 5cm sprig of rosemary
Thinly peeled strip of orange rind
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