Read + Write + Report
Home | Start a blog | About Orble | FAQ | Blogs | Writers | Paid | My Orble | Login

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.


subscribe to this blog 



1 Comments. [ Add A Comment ]

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!

Add A Comment

To create a fully formatted comment please click here.


Name or Orble Tag
Home Page (optional)
Bold Italic Underline Strikethrough Separator Left Center Right Separator Quote Insert Link Insert Email
Notify me of replies
Your Email Address
(required for reply notification)
More Posts
1 Posts
1 Posts
1 Posts
460 Posts dating from July 2008
Email Subscription
Receive e-mail notifications of new posts on this blog:
Moderated by Helen Randell
Copyright © 2012 On Topic Media PTY LTD. All Rights Reserved. Design by
On Topic Media ZPages: Sydney |  Melbourne |  Brisbane |  London |  Birmingham |  Leeds     [ Advertise ] [ Contact Us ] [ Privacy Policy ]