800 gms Rhubarb
3 Granny Smith Apples
¼ Cup Castor Sugar
½ Teaspoon Cinnamon
Cut Rhubarb and Apple into 2 ½ cm chunks. Put in a saucepan with the Castor Sugar. Cover and cook on low heat until apple and rhubarb break down to desired consistency. (Approx 10-15 minutes) While apple and rhubarb are cooking, toast your bread, butter, and sprinkle with Cinnamon. Keep warm. Serve your warm butter and cinnamon toast with a big dollop of rhubarb and apple mixture. Enjoy!
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