It’s the most wonderful time of the year…

No, not Christmas – Autumn!

My FAVOURITE season is well and truly upon us and I am sooooo happy! Maybe it’s because I grew up in a small town known for it’s deciduous trees and cool climate. Or maybe it’s the dewy morning chill and gorgeous fresh days. Whatever the reason, one thing is for sure – autumn fruit and veg are amazing!

What better time to start stewing and baking with some of those amazing seasonal apples, quinces, figs, plums, pears and rhubarb than right now? Pies, tarts, crumbles, cobblers or a yummy topping for your porridge in the mornings – take your pick!

Speaking of seasonal, have you guys heard of Whole Larder Love? If not, you should get onto it. Rohan is an amazing crusader for the sustainable and cruelty-free lifestyle who practises what he preaches (you can read all about his journey on his blog and order delicious things here.) I have been ordering the organic veggie box this year and it has really made me appreciate eating with the seasons. If you live in Melbourne (Australia), I would HIGHLY recommend supporting this amazing service (pretty sure it only runs until the start of winter so get in quick!) The farm which grows the produce is just outside of Ballarat so it’s super-close which means the food miles are low. AND it’s all picked/harvested the day before delivery – not sure you can get much fresher than that, unless you grow it yourself!!

I stewed up some of the organic apples from my veggie box and some rhubarb (bought on a whim from the supermarket last week) on the weekend and have been loading it onto my morning porridge and yoghurt this week. Tart, sweet and so comforting it is the perfect breakfast topper. The addition of some spices just sings ‘autumn’ in your mouth and your belly will love you for it too!


Stewed Apple and Rhubarb


3-4 medium sized apples, cored and roughly chopped

6 stalks of rhubarb, chopped into 5cm lengths

1-2 tbsp rice malt syrup (you could use maple syrup if preferred)

juice and zest of an orange or a lemon

1 cinnamon quill

two star anise


In a medium-sized saucepan, place everything (except the zest) onto med-low heat. Bring to a simmer, stirring to ensure nothing sticks to the bottom of the pan. Once simmering, lower the heat and cover.

It should only take 10 minutes for the rhubarb and apples to soften so keep checking them until they’re at a consistency you like. If you lose too much liquid, add in a little bit of water.

Add the citrus zest and stir in. Turn off the heat and cover for 5 minutes.

Store in the fridge in an airtight container or sterilised jar. As there is no added sugar to preserve the fruit, you probably should use within 5 days.