Stewed rhubarb and apple with roasted chestnuts

AT A GLANCE

  • Serves 6 people

  • 1 kg (1 bunch) rhubarb, trimmed and coarsely chopped
  • 500 gm (about 3) golden delicious apples, peeled, cored and coarsely chopped
  • 220 gm (1 cup) granulated sugar
  • ½ tsp ground cinnamon
  • 500 gm chestnuts
  • 20 gm unsalted butter
  • 1 cup double cream
01   Place rhubarb, apples, sugar and ¼ cup water in a large saucepan and bring to the boil, cover and cook over medium heat for 10 minutes or until tender. Add cinnamon and cook, uncovered for 5 minutes, stirring occasionally until well combined.
02   Meanwhile, using a sharp knife, cut a cross in the end of each chestnut and place in a roasting pan. Roast at 220C for 5 minutes or until skin has softened, cool slightly, then carefully peel chestnuts while still warm.
03   Heat butter in a large frying pan until foamy, add chestnuts and stir over medium-high heat, for 5 minutes or until golden.
04   Serve stewed rhubarb and apple warm or at room temperature, with warm roasted chestnuts and spoonfuls of cream.
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