Seasonal Stewed Apple and Rhubarb Recipe

I 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


  • 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


  1. Cut the rhubarb and apple into 3cm pieces.
  2. Place into a saucepan with honey, water, lemon juice and vanilla.
  3. 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.

Check out our seasonal produce guide here, and let us know your favourite local and seasonal recipes in the comments.

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