Monday, 3 March 2008

Rhubarb and clementine stew

In January having succumbed to the temptation to buy forced rhubarb (so lovely and pink and skinny), I realised I had to do something with it (not to mention the bowl of old clementines and a leftover handful of blueberries) before they all went brown and mouldy. I also wanted something other than banana to put on the muesli.

Rhubarb and clementine stew with blueberries

Chop the rhubarb into 2cm chunks, peeling off any intractable bits of stringy skin. Slice whole clementines into rounds (I left the skin on) and put the rhubarb and the clementine slices, and a handful of blueberries if you have them, into a saucepan with brown sugar and a very small amount of water. Put over a low heat, until the rhubarb is soft and beginning to fall apart. Leave to cool, and then decant into a bowl and serve with muesli or yoghurt (you can also add lumps of crystallised ginger, or half a cinnamon stick to the pan at the beginning of cooking).

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