Stewed Apple & Rhubarb

By September 9, 2015May 8th, 2017Breakfast, Recipes
Stewed Apple & Rhubarb

Makes 6 servings

Prep & cooking time | 15 minutes

Stewed Apple & Rhubarb | If I were writing a menu for a restaurant I might call this a compote. But when my Nan made it she called it stewed apple and rhubarb, and I love that description. It’s unpretentious and straightforward – just like Nan was.


• 4-5 Granny Smith apples, peeled and cut into 2cm chunks
• 6 stalks rhubarb, washed and cut into 2cm pieces
• 1-2 tablespoons sugar
• thick, natural Greek-style yoghurt
• toasted muesli


1. In a large fry pan or chef’s pan over medium heat, place the apple, rhubarb and one tablespoon of sugar with half a cup of water. Bring to the boil and reduce the heat to a simmer. Simmer for about 10 minutes or until the rhubarb has broken down and the apple chunks are completely tender but not broken down all the way. Taste and add more sugar if needed. This will rely largely on the sweetness of the apples and also on your own taste. When the apples and rhubarb are cooked, remove from the pan and cool in the fridge.

2. To serve, place about half a cup of stewed fruit in the bottom of a glass and top with a generous covering of yoghurt. Top with toasted muesli.

 Cook’s note

Substitute plain yoghurt for a sweetened or fruit yoghurt if you like. The apple and rhubarb filling is also great in crumbles and pies!

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