we’ve just picked a bunch of rhubarb from the garden, and it seemed the right colour and flavour to go with the strawberries and nectarines we picked up at the shops today. we shouldn’t really have bought nectarines, because they’re out of season here, but arty’s been eating so many apples and pears lately, that we wanted to give him something different for a change, and they were there!
i’ve made this into a simple puree, because it’s very versatile that way. i’ll stir it through yoghurt for afternoon snacks, over porridge for breakfast, and with custard for dessert. it is, of course, lovely on it’s own as well.
- place water, and all fruit in a saucepan, and simmer until tender.
- remove from heat, allow to cool, then puree.
- substitute raspberries for strawberries. you may wish to sweeten the mix a little if you do this, because strawberries have a natural sweetness while raspberries tend to be a little tart.
- rather than pureeing the fruit after cooking, keep it whole, and turn it into crumbles (see my crumble recipe here)