Stewed Rhubarb and Raspberries
A vibrantly coloured and easy stewed rhubarb recipe that can be enjoyed with yogurt, custard or ice cream. Or on porridge or muesli.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.joyfuleatingnutrition.com.
Ingredients
- 4 cups (500 g) rhubarb, cut into 2cm long pieces
- 2 cups (280 g) raspberries, (frozen or fresh)
- 1 orange, juiced
- ½ orange, zest
- 4 tablespoons (80 g) raw sugar
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