Stewed rhubarb

I love stewed fruit: apples, peaches and of course rhubarb. Stewed fruits don’t need to be seen as a winter only dessert and they can work beautifully when chilled and even enjoyed at breakfast time. My recipe for stewed rhubarb is delicious and uses no refined sugars, so simple and tastes amazing when layered with yoghurt and my toasted muesli.


1 bunch fresh rhubarb cut roughly into chunks
1 star anise
1 cinnamon stick, broken in half
Dash of good vanilla extract
10 dried dates roughly chopped
1 teaspoon coconut sugar, optional

  • Add all of the ingredients in a saucepan and add a dash of water to entice the ingredients to steam. Pop a lid on and stir occasionally.
  • Taste for sweetness and add extra dates or a drizzle of honey if you’d like a sweeter taste.
  • It should take 8-10 minutes on a low heat for the rhubarb to soften.
  • Remove the star anise and cinnamon stick before enjoying.

* Layer the rhubarb with a mixture of natural yoghurt and/or cottage cheese and/or smooth ricotta mixed through with a dash of vanilla extract and then add a layer of my toasted muesli or some toasted nuts and desiccated coconut.

** You could use dried apricots or apples instead of dates if you like, get creative with natural sweeteners.


Rhubarb is a great source of vitamin C and it also contains vitamin K that is known to protect the bones and help ward off some types of cancer. It’s great for digestion and a good source of fibre that can also help lower cholesterol.  It’s delicious and a versatile ingredient for all of your pies, bakes, puddings and even tasty when eaten raw when dipped in some honey. Yum

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