Stewed winter fruit with honey

Prep 20 mins | Cook 35 mins | Serves 8

3 medium Granny Smith apples, peeled, cored and chopped
2 Beurre Bosc pears, peeled, cored and chopped
1 bunch rhubarb, trimmed and sliced
14 cup caster sugar
1 tsp ground cinnamon
1 tbs lemon juice
2 tbs honey

Step 1 Place apples, pears, rhubarb, sugar, cinnamon, lemon juice and honey in a medium saucepan. Stir to combine. Cover and bring to the boil over medium heat, stirring occasionally with a wooden spoon to break up fruit.

Step 2 Reduce heat to medium-low and simmer for 20-25 minutes until fruit is tender. Remove from heat, uncover and set aside to cool slightly. Serve warm or cold.

Serving suggestions
  • Serve with hot porridge and a drizzle of honey for breakfast.
  • Serve over toasted waffles with ice-cream for dessert.
  • Serve layered with reduced fat custard in serving glasses for dessert.
Good for you ... Rhubarb

A source of dietary fibre which helps keep the normal function of the intestine.

Provides vitamin C, which contributes to the normal functioning of the body’s immune system.

A source of potassium which may help balance the effects of sodium from salt.