Rhubarb Pie

• 1 kg rhubarb, trimmed and chopped into rough 2cm pieces
• 1 large cooking apple, peeled, cored and roughly chopped
• 300

Put the rhubarb and apple in a heavy-based pan with the sugar, cover and cook on a medium heat for 3-4 minutes, stirring every so often. Remove the lid and continue to cook for another 15-20 minutes over a fairly high heat, until the rhubarb is soft, most of the liquid has evaporated and the mixture has a jammy consistency. Remove from the heat and leave to cool.