Warm Stewed Rhubarb with Ice Cream
Ingredients
3 stems of chopped outdoor rhubarb
1 glass of sweet pudding wine (e.g. Muscat)
3 tablespoons of caster sugar (or more to taste if required)
1 vanilla pod (split and seeds added to the rhubarb)
Method
Place all ingredients in a pan on the stove and slowly stew down. Include the vanilla pod shell at this stage for flavour but sieve out before serving.
Add a scoop of your favourite ice cream and serve …
(Watch out for the ladybirds though!!!!)
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