As the weather cools and the sweet tropical fruits disappear nothing is better than home style comfort foods. The ruby colour and earthy flavours of warm stewed rhubarb on a cold winters morning is a wonderful way to start your day.
LEMONGRASS AND GINGER SCENTED RHUBARB
6 Rhubarb stalks
1/2 cup rapadura or coconut sugar
1 lemongrass stalk
2 pieces of fresh ginger approximately 1 cm thick
1 vanilla pod split lengthwise
1/4 cup water
10 strawberries washed and cut in half
Place chopped rhubarb in a small saucepan with sugar, lemongrass, ginger and vanilla pod.
Bring to boil, then turn down the heat to simmer gently until the rhubarb is soft.
Remove from the heat and stir through the strawberries.
When cool remove the lemongrass, ginger and vanilla pod.
Serve warm with yoghurt of choice or porridge.