Stewed rhubarb and apple with roasted chestnuts

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Stewed rhubarb and apple with roasted chestnuts

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Serves 6

Rhubarb
1 kg (1 bunch)	rhubarb, trimmed and coarsely chopped
500 gm (about 3)	golden delicious apples, peeled, cored and coarsely chopped
220 gm (1 cup)	granulated sugar
½ tsp	ground cinnamon
500 gm	chestnuts
20 gm	unsalted butter
1 cup	double cream

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.

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RECIPE Rodney Dunn PHOTOGRAPHY William Meppem STYLING Yael Grinham

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