Name: Stewed rhubarb and apple with roasted chestnuts
Yield: 6
Ingredients: 1 kg rhubarb, trimmed and coarsely chopped (1 bunch); 500 gm golden delicious apples, peeled, cored and coarsely chopped (about 3); 220 gm granulated sugar (1 cup); ½ tsp ground cinnamon; 500 gm chestnuts; 20 gm unsalted butter; 1 cup double cream

Stewed rhubarb and apple with roasted chestnuts

Australian Gourmet Traveller fast dessert recipe for stewed rhubarb and apple with roasted chestnuts

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Ingredients

1 kg rhubarb, trimmed and coarsely chopped (1 bunch)

500 gm golden delicious apples, peeled, cored and coarsely chopped (about 3)

220 gm granulated sugar (1 cup)

½ tsp ground cinnamon

500 gm chestnuts

20 gm unsalted butter

1 cup double cream

Method

Main

1.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.

2.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.

3.Heat butter in a large frying pan until foamy, add chestnuts and stir over medium-high heat, for 5 minutes or until golden.

4.Serve stewed rhubarb and apple warm or at room temperature, with warm roasted chestnuts and spoonfuls of cream.

Styling by Rodney Dunn

Styling by Yael Grinham