Fast Recipes

Stewed rhubarb and apple with roasted chestnuts

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

By Rodney Dunn
  • Serves 6
Stewed rhubarb and apple with roasted chestnuts
Stewed rhubarb and apple with roasted chestnuts

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.