Stewed pineapple and rhubarb #1

Peel and cut the rhubarb in sticks.

In a thick bottom enamelled pan, combine the rhubarb, a tall glass of water and the sugar. Cook over low heat, covered.

Stir with a wooden spoon.

Cut the pineapple slices, removing the hard middle part.

Add the pineapples to the puréed rhubarb 10 minutes before cooking is complete. The fruit pieces should keep their shape.

Serve very cold.

Ingredients

1.25 kg of fresh rhubarb

4 fresh pineapple, sliced

90 ml of brown sugar