Tonight was perfect for stewed rhubarb! We had it with ice-cream, but yoghurt, porridge, muesli or crumble all work well too. To make your own, make sure you have:
~ 1 bunch of rhuburb (6-8 sticks)
~ 1/4 cup water
~ 2 tablespoons sugar (or honey)
Then all it takes is:
1. Wash & trim dodgy ends off rhubarb, then chop into 1cm lengths.
2. Put water, rhubarb and sugar in a small saucepan & bring to the boil.
3. Simmer gently for 10 minutes (or until rhubarb has separated).
4. When suitably mushy, serve! It keeps well in the fridge for a few days too, if you can resist eating it all. Pfft, good luck.