Ancient Greeks believed that rhubarb was the food of barbarians. I'm not the classiest of people and I love rhubarb, but that's going a little bit too far don't you think?
Rhubarb is at its best in winter, the stalks are thinner and redder and soften down beautifully when stewed. If you haven't cooked rhubarb before you must remember to NEVER cook the leaves as they are noxious and will make you ill.
1 Bunch of rhubarb, trimmed of leaves and chopped
3 Apples, peeled, cored and chopped
Juice of two oranges
Zest of one orange
1 tsp cinnamon (optional)
Place all the fruit, juice, zest and cinnamon in a pot. Heat over medium heat until the fruit has softened. The rhubarb will go all stringy and it should only take around 15 minutes. If you have a really sweet tooth you can add 1 tbs of sugar, but if your oranges are nice and ripe you won't need it.
This will make enough stewed fruit to last the week, you can have it on top of porridge for breakfast or serve warm with some cream or ice-cream for dessert.
I like to have mine for brekkie with some King Island Dairy's Yoghurt (be warned, once you taste this you will never tolerate any other brand again) and flaked almonds.