Stewed rhubarb & blackcurrant

Ingredients Rhubarb, blackcurrants, muscovado sugar, coconut yoghurt.

1) Slice the rhubarb into chunks and add to a roasting pan with the blackcurrants.

2) Sprinkle with muscovado sugar and roast for 15-20 minutes, stirring once.

3) Best served hot with a generous dollop of Rachel's Organic coconut yoghurt.