Can you cut 1 Tonne of carbon pollution out of your life?
Take the challengeI was making my seasonal produce shopping list for my trip to the farmers market yesterday, and I realised that I had never tried rhubarb - not eaten it or even imagined attempting to cook with it.
After a bit of um-ing and ah-ing I decided on this recipe. It's really easy and can last a week in the fridge.
I enjoyed it all on its own but you can add ice cream, custard, cinnamon toast - whatever tickles your fancy!
Stewed Apple and Rhubarb
Ingredients:
- 1 bunch of (500 grams) of fresh rhubarb
- 3 Pink Lady Apples
- A splash of vanilla extract
- 1 cinnamon stick
- 1/3 cup honey or maple syrup
- 2 tablespoons water
- 1 tablespoon lemon juice
Method:
- Cut the rhubarb and apple into 3cm pieces.
- Place into a saucepan with honey, water, lemon juice and vanilla.
- Leave simmering f0r 10-12 minutes, checking occasionally.
VoilĂ !
You have your seasonal and locally grown dessert, though if you're anything like me you won't want to wait till dessert!
This post was written by Lena Miller, intern at 1 Million Women in 2013.