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!