Stewed rhubarb & blackcurrant
Ingredients
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.