Often, I feel like eating something sweet and comforting but I don't have time to make anything too elaborate. This stewed rhubarb and apple was my quick and highly effective solution the other day:
I ended up eating the whole lot (not in one sitting) because Sylvia turned her nose up at it and my partner is not keen on tart/tangy fruity things.
Stewed fruit is the ultimate comfort food to me. It's warm, soft, sweet and feels very wholesome somehow. And it has that baby food texture!
Rhubarb doesn't seem to be a very popular fruit, but I have grown up eating it. It has a unique, tart flavour and transforms into a silky and vaguely stringy jumble when cooked for long enough.
It is delicious in crumbles and cakes but this is definitely my favourite way to eat it, simple and undisguised.
Stewed Rhubarb and Apple (makes 2 pregnant woman servings)
1 bunch of rhubarb (about 5-7 large stalks), leaves and ends removed, chopped
3 large granny smith apples, peeled and chopped
1/3 - 1/2 cup brown sugar
1/4 cup water
1/2 tsp cinnamon
quarter of a lemon with rind, pips removed
Place all ingredients into a medium saucepan. Cover and simmer until the fruit is soft, about 20 minutes. Stir it every now and then to make sure there is enough liquid. Remove lemon rind and serve warm.