Recipe by Studentchef
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.
Top Review by LUv 2 BaKE
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!
- 4 mcintosh apples, cored and chopped
- 2 bartlett pears, cored and chopped
- 2 1⁄2 cups rhubarb, chopped
- 1⁄3 cup water
- 2 tablespoons brown sugar
- 1 tablespoon pure maple syrup
- 1 1⁄3 cups golden raisins
- 1 cup pecans, chopped
Directions See How It's Made
- Combine the fruit, except the raisins and place them in a large pot. Add water, then brown sugar and maple syrup.
- Bring to a boil, and then let simmer for 25 minutes, stirring frequently to avoid stickiness at the bottom of the pot.
- After 25 minutes add raisins for another 10 minutes. After the ten minutes are up, take the pot off the stove to let cool.
- 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.