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by Kylie Foster August 09, 2019
If you don't have rhubarb in the garden then grab a chunk of a plant from a friend and get one growing as they are a plant that just keeps on giving. Seriously, rhubarb is the new black! Rhubarb is naturally not particularly sweet so it needs to be paired with a sweet fruit or have a lot of sweetener added. In this stewed rhubarb and apple recipe, I've used honey to add some extra sweetness beyond what is provided by the apple. You could sub this with sugar if you prefer and, in either case, sweeten to your tastebuds.
This is a great alternative to compotes available commercially which tend to be packaged in plastic pouches that cannot be recycled easily (or at all). You could also add a crumble topping for a rhubarb and apple crumble!
Rhubarb can be stringy. The trick is to cut it into short lengths if you are wanting to avoid that texture.
2 kg apples
1 kg rhubarb stems (leaves removed)
3/4 cup water
4 tablespoons lemon juice
1/2 teaspoon cinnamon
60 g honey (you may need more depending on apple variety and your preferred sweetness)
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