Made This Recipe? Add Your Photo

Total Time
45mins
Prep 10 mins
Cook 35 mins

This is a very simple dessert that can be used on its own or as a topping for ice cream, plain yogurt or angel food cake. It is easily refrigerated. I have not tried reheating it yet, so I cannot tell you how it's going to turn out.

Ingredients Nutrition

Directions

  1. Combine the fruit, except the raisins and place them in a large pot. Add water, then brown sugar and maple syrup.
  2. Bring to a boil, and then let simmer for 25 minutes, stirring frequently to avoid stickiness at the bottom of the pot.
  3. After 25 minutes add raisins for another 10 minutes. After the ten minutes are up, take the pot off the stove to let cool.
  4. When cooled completely, add chopped pecans. Serve lukewarm or cold as a dessert. You can also serve cold over your favourite ice cream, or as a topping for plain yogurt.
Most Helpful

5 5

I loved stewed rhubarb so this recipe caught my interest right away. Although it does take some time to cook, the result is a nice thick compote. The pear and apple blend with the rhubarb, making it less tart. I was a little leary about the small amout of sugar/syrup in this recipe as rhubab is so tart. None the less, along with the raisins, the result is just sweet enough, which allows you to taste the frut itself. I really enjoyed this over waffles for a breakfast treat. Good luck in RSC #10!