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Stewed apple and rhubarb

January 10th 2009 18:59


It is that time of year when the rhubarb pokes it's head through the ground and demands to be picked and stewed. My mother-in-law brought round two big bunches of the vegetable the other day so I decided to slow cook it with some apples to freeze for use in pies and crumbles later on.

This recipe is taken from "Slow Cooking" published by R&R Publications marketing. You will need a crockpot.

2 bunches rhubarb, trimmed, washed and chopped
4 Granny Smith apples, peeled and sliced
1 cup sugar
1 teaspoon ground nutmeg
1 1/4 cups water

1. Combine rhubarb and apples in base of a slow cooker. Add the sugar, nutmeg and water and cook on high for 2 hours.

The End.....

well not quite, then you can either serve the stewed fruit with a sprinkling of nutmeg and caster sugar as well as serving with cream, custard or ice cream. As mentioned, most of mine will be used as a filling at a later stage.

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Comment by Anonymous

May 14th 2009 05:02
If you have the time...would you please define "bunches" of rhubarb. I usually measure by single stalks or cups of cut up rhubarb. I would really love to try this recipe.You have provided some GREAT ones!
Thanks!

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