Stewed rhubarb

Stewed rhubarb

By
From
Spoon
Makes
2–3 bowls

‘It’s the minor things in life that can make the difference – enjoying those small everyday details, such as a hand-carved spoon for your sugar or a vintage bowl for your cereal. You only need a few good things to lift your spirits.’ Zoe Hannam, Minor Goods Ceramics

I first stumbled across Zoe Hannam's Minor Goods at a street food market in south London. Zoe believes less is more when it comes to cooking and flavour combinations. Founded by freelance journalist, Miranda York, Druid Street market is full of diverse offerings featuring up-and-coming food producers and hand-made goods.

Annie

Ingredients

Quantity Ingredient
2 rhubarb stalks
2 tablespoons maple syrup
1 small orange, zested and juiced
1/2-1 teaspoon ground cinnamon

Topping

Quantity Ingredient
favourite granola
natural yoghurt

Method

  1. Wash the rhubarb, then cut into 2.5 cm pieces.
  2. Place in a saucepan with the remaining ingredients.
  3. Cover and cook over a low heat for about 10 minutes, stirring occasionally, until the rhubarb has softened but is still in chunks.
  4. When it’s ready, drain some of the excess syrup and serve in bowls with your favourite granola, if you like, and natural yoghurt.
  5. The syrup can be used as a delicious cordial with sparkling water or added to your favourite smoothie. Store in a sterilised jar in the fridge. It will keep for 5 days.
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