Advertisement
4
Medium
2 hr
Published 2013
This dish has all of my childhood favourites on one plate: tart rhubarb and apple on ice cream, ice-cream sandwiches and Anzac biscuits straight out of the oven.
Thoroughly wash the apples and rhubarb. Leaving the skins on, cut the apples into 8 wedges and cut away the core. Cut the rhubarb into 12 x 10cm lengths. Place 1 dessertspoon of the sugar in a vacuum pouch with the zest, then fold the top of the pouch over and shake gently to evenly disperse the sugar. Seal on high.
Cut the remaining rhubarb into 1cm pieces.