Yum yum yum!
I pop a bunch of chopped rhubarb and two chopped, peeled granny smith apples into the tmx bowl. Add 50g sugar (or 30g honey) and a teas of cinnamon. I add a tmx measuring cup of water too.
Cook at 100 degrees, spoon soft for 10-12 minutes or until soft and tender. You can serve it chunky or purée it down (what I did in this photo}.
I then make custard from the EDC using 30g vanilla sugar (instead of the quantity they recommend) and some vanilla seeds from a vanilla pod.
Other uses: I use the filling in crumbles and pies. The fruit makes yummy ice blocks too!
Cook at 100 degrees, spoon soft for 10-12 minutes or until soft and tender. You can serve it chunky or purée it down (what I did in this photo}.
I then make custard from the EDC using 30g vanilla sugar (instead of the quantity they recommend) and some vanilla seeds from a vanilla pod.
This is a yummy snack for the lunchbox in a little pot with a spoon. Keep some of the fruit in the freezer in little tubs for a lunchbox filler. Keeps the lunch box cool as well.
Other uses: I use the filling in crumbles and pies. The fruit makes yummy ice blocks too!
