Monday, 11 May 2015

Stewed Rhubarb & Figs

Rhhhuuuubarb! It's just starting up, so it's not a bad idea to stretch it out with something else. Dried figs provide sweetness and a complementary flavour.

Like rhubarb, figs are a sufficiently high-fibre food that this recipe should perhaps be thought of in terms of dosages rather than servings. I ate most of this for breakfast over a week, with plain yogurt. Very good.  

8 to 12 servings
30 minutes prep time

3 cups chopped rhubarb stems
200 grams dried figs
2 cups water
a stick of cinnamon (2 to 3inches)
1/4 cup honey

Wash, trim, and chop the rhubarb. Trim the stems from the figs and cut them into 3 or 4 pieces each. Put the figs in a pot with the water and cinnamon, and bring to a simmer. Simmer for 5 or 10 minutes until softened, then add the rhubarb and honey. Continue to simmer for another 5 or 10 minutes, until the rhubarb is cooked and the figs quite soft. Stir frequently. 

Last year at this time I made Oyster Mushrooms in Oyster Sauce