Whenever we would stay at Gran’s as a child, we were always well fed… and thoroughly spoilt as well but seeing as this isn’t anything close to a parenting blog I won’t comment on that.
Being a typical grandmother, as soon as we walked in the door, some sort of biscuit or treat was offered to us. If we were staying for dinner, I always hoped for her vegetable and barley soup, or her lamb shank soup. Gran was an amazing cook and I always use her comfort food dishes as a bench mark. Not just for taste but how they make you feel inside; they’re not called comfort foods for nothing, and while taste is of course important, certain foods will bring back memories and feelings.
For me, stewed fruits, rhubarb in particular, remind me of Gran and her kitchen and today, it seemed appropriate to make some. Now Gran would probably tell me off for not adding enough sugar to this but I’m sure she’d understand if I explained my reasoning to her. 🙂
- Rhubarb and raspberry are both low FODMAP fruits.
Stewed Raspberry and Rhubarb
- 3 large stalks of rhubarb, diced finely
- 2 1/2 cups raspberries – fresh or frozen
- 1/4 cup dextrose
- 1/4 cup water
Slice the rhubarb stalks in half lengthwise and then finely dice them.
Place them in a pot with the water, raspberries and dextrose, on a medium heat and stir through until the ingredients are evenly combined. Keep on the medium heat for ten minutes, until the raspberries have begun to “bleed” a little.
Reduce the heat to low and leave for an hour, stirring occasionally. Rhubarb is a tough fruit and will take a while to soften. But the wait will be worth it! Continue to cook on low until it has reached the thickness you prefer.
Gran would have served them with vanilla ice cream or thickened cream but they also go well with plain yoghurt – lactose free if required – or my vanilla bean custard, which is not lactose free.
This would also work well as the filling to a crumble – I might just do that with the left overs.