1kg Rhubarb – chopped into 3cm chunks
4 Eating apples – peeled and diced.
1 Vanilla pod
1 Cinnamon stick
1. Place the sugar, water, vanilla and cinnamon into the slow cooker and cook for 30 -40minutes until the sugar has dissolved.
2. Add the fruit and cook on low for 5hours.
3. When cooked remove the cinnamon stick and vanilla pod.
4. Spoon into a container with a lid, cool and store in a refrigerator.
Ideal as a breakfast topping for cereal or yoghurt