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first_img Previous articleFree love: live music concertsNext articleParkinson’s Disease admin Twitter Advertisement Email Print Facebookcenter_img Linkedin WhatsApp WITH rhubarb coming to season now, kitchens should be heady with the scent of this wonderful ingredient cooking. Despite being a vegetable, rhubarb is a fruit and the early “forced” versions are long, pale and pink while packed with the fresh flavour which is perfect for pies, tarts, sorbets or ice-cream. Sweeten with sugar but remember to cook gently and lightly. WHAT YOU NEED2 bunches rhubarb, trimmed and cut into 5cm diagonal chunks300g punnet strawberries, hulled and cut into thick slices2tbsp caster sugar 2tbsp water5cm ginger, cut into large chunks1 cinnamon stick500ml custard, to serve (either custard made on low fat milk or bought low fat custard is fine to use)WHAT TO DO Place the rhubarb, water, sugar star anise, cinnamon stick and ginger in a pot. Cover and boil vigorously for five minutes.Add the strawberries and cook, uncovered for a further two minutes.Remove the ginger and cinnamon.Can be served hot or cold. Great with muesli for breakfast.Serve with custard, cream or ice cream for dessert. NewsRhubarb is back – Stewed rhubarb and strawberriesBy admin – April 15, 2010 607 last_img read more