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Stewed Rhubarb with Pistachios


Great rhubarb recipe served on its own or over the yoghurt for your breakfast.


250g rhubarb, chopped
20g raw pistachios (shelled)
A thumb of ginger peeled & finely grated
3 tbls of natural sweetener
The zest of an orange


Wash the rhubarb and place it into saucepan adding the ginger and cover the top with a lid. Turn the heat to medium, making sure it won’t stick to the bottom of the saucepan. Stir gently, cover and cook for another 10 minutes.

Prepare the pistachios by placing them in a frying pan. When they start to smell nutty and turn golden, set them aside on the plate. After the rhubarb is cooked, add the sweetener/zest and allow to cool. Serve immediately, or store in a jar in the fridge. This could be served either warm or cold, topped with the pistachios.


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