Stewed Rhubarb with Rosewater and Ginger.

I absolutely love stewed rhubarb, everything about it is perfect from the pinky colour to the slightly sour English-garden flavours.  This week I stewed rhubarb sticks with stem ginger, a dash of rosewater and a couple of spoons of sugar.  It was a perfect pudding after the Moroccan Lamb.

The result was a kind of Persian scented affair that tasted divine hot with a dollop of plain yoghurt but would be equally as good spooned on top of porridge topping for breakfast.

Ingredients (serves 2)

a handful of rhubarb stems, the thinner the better
3 balls of stem ginger
1 tbsp stem ginger syrup (from the jar)
50 ml rosewater
2 tbsp catser sugar

Method

1. Chop the rhubarb into 2cm long pieces and pop in a small saucepan.  Slice the ginger and add to the pan along with the remaining ingredients.

2. Place on a gentle heat and allow to cook for 15 minutes, stirring occasionally, or until the rhubarb is soft.

Serve hot with a dollop of plain yoghurt.