Tuesday, June 19, 2007

Breakfast Tuesday 19 June - Stewed Rhubarb & Yoghurt

Started off with coffee, stewed rhubarb and 150g natural yoghurt.

Stewed Rhubarb
380g rhubarb, cut into 1" segments
3 satsumas, peeled and all pith removed.

Combine & cook over low heat until rhubarb is just tender - about 5 minutes. Sweeten to taste if desired.

Rhubarb has a tendency to go to mush in seconds flat, so watch carefully unless you like mush.

This made two portions.

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