Stewed rhubarb

Five minutes to prep and five minutes to cook… What are you waiting for? Not only for dessert, try it as a muesli topping for a tasty start to the day. - by Better Homes and Gardens

Andre Martin

Preparation time: 5 mins plus 2 hours cooling

Cooking time: 5 mins

Makes 1 1/3 cups

Ingredients

450g trimmed rhubarb, roughly chopped

½ cup caster sugar

Step 1 Put rhubarb, caster sugar and 1 Tbsp water in a medium saucepan and cook over a medium-low heat, covered with a lid for 5 minutes or until rhubarb is fall-apart tender. Set aside to cool for 5 minutes.

Step 2 Serve warm or transfer to an airtight container. If serving cold, refrigerate for 2 hours or until cold. Keep for up to 4 days in the fridge.

Tip: Mix rhubarb with these complementary flavours:

• Vanilla

• Citrus (lemon, orange)

• Ginger (fresh, ground or glacé)

• Nuts (hazelnut, almond)

• Berries (strawberry, raspberry)

• Apples (sweet and juicy, such as pink lady)