Rhubarb is back – Stewed rhubarb and strawberries

WITH rhubarb coming to season now, kitchens should be heady with the scent of this wonderful ingredient cooking. Despite being a vegetable, rhubarb is a fruit and the early “forced” versions are long, pale and pink while packed with the fresh flavour which is perfect for pies, tarts, sorbets or ice-cream. Sweeten with sugar but remember to cook gently and lightly.


WHAT YOU NEED
2 bunches rhubarb, trimmed and cut into 5cm diagonal chunks
300g punnet strawberries, hulled and cut into thick slices
2tbsp caster sugar
2tbsp water
5cm ginger, cut into large chunks
1 cinnamon stick
500ml custard, to serve (either custard made on low fat milk or bought low fat custard is fine to use)
WHAT TO DO
Place the rhubarb, water, sugar star anise, cinnamon stick and ginger in a pot. Cover and boil vigorously for five minutes.
Add the strawberries and cook, uncovered for a further two minutes.
Remove the ginger and cinnamon.
Can be served hot or cold. Great with muesli for breakfast.
Serve with custard, cream or ice cream for dessert.