The simplest touches can sometimes transform the simplest thing. This recipe for rhubarb is inspired by a dish served in Lettercollum House in Co Cork, which we have turned into a delicious breakfast recipe.
It is no more than stewed rhubarb, if you like, but the splash of Grenadine gives the fruit a whole new dimension and vivid colour.
It is a terrific kick-start first thing in the morning with good quality Greek-style yogurt.
Rhubarb with grenadine and yoghurt
1 bunch young rhubarb
50g caster sugar
2 tablespoons grenadine
Greek yoghurt
Trim and wash the rhubarb, and then slice into 2 cm lengths.
Place into a heavy bottomed pan and sprinkle over the sugar.
Put the lid on the pan and put it on a low heat.
Simmer the rhubarb, shaking the pan rather than stirring, for approximately 1015 minutes. The rhubarb should be soft, but still intact.
Pour over the grenadine. Serve warm with a generous dollop of Greek yoghurt.
