Sunday, 24 July 2011

Stewed rhubarb & blackcurrant


Rhubarb, blackcurrants, muscovado sugar, coconut yoghurt.
1) Slice the rhubarb into chunks and add to a roasting pan with the blackcurrants.

2) Sprinkle with muscovado sugar and roast for 15-20 minutes, stirring once.

3) Best served hot with a generous dollop of Rachel's Organic coconut yoghurt.

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