Stewed Rhubarb with Pistachios

• 250g rhubarb, chopped
• 2og pistachios (shelled)
• knob of ginger (approx. 1cm), peeledand grated finely
• 3 tblsp orange blossom honey

Wash the rhubarb and place it into saucepan. Add the ginger and cover the top with a lid. Turn the heat to medium. After 5 minutes check if the rhubarb is not catching the bottom of the saucepan, give it a gentle stir and cover the top with the lid again. Cook for another 10 minutes.

Prepare the pistachios and place them on the frying pan. When they start to smell nutty and turn golden, set them aside on the plate. After the rhubarb is cooked, add the honey and allow to cool. Serve immediately, or store in a jar in the fridge. This could be served either warm or cold, topped with the pistachios.