Perfect Stewed Rhubarb

So many of us have a few abandoned rhubarb plants in a corner of the back garden... and fond memories of Nanna's rhubarb crumble or stewed rhubarb...

As well as being tasty, Rhubarb is rich in antioxidants - and like other red food (red cabbage, red onions, grapes and berries) rhubarb contains anthocyanins, which have anti-inflammatory, anti-bacterial, and anti-cancer properties.

Here's the easiest way to get your rhubarb ready to eat

Clean off the lower stem and leaf, wash, and chop your rhubarb stems into inch long pieces. Pop them in a pot with 1 inch of water in the bottom and add a tablespoon of brown sugar. Bring to the boil (keep an eye that it doesn't boil dry but avoid adding much water) and test to see if they are soft, then turn off and let the mixture cool.

Optional extras - try one per batch and see what your favourite is: a teaspoon of Vanilla essence, cinnamon, lemon juice, orange juice, plums, frozen strawberries or blueberries.

Turn it into a crumble - Mix oats, cinnamon, melted butter and brown sugar in a bowl, place rhubarb in a baking dish and spoon crumble on top. Serve with vanilla icecream.