Apple and Rhubarb Compote RecipeOrigin: Britain Period: Traditional |
Ingredients
7 tart apples, cored and cut into chunks (no need to peel) 
Apple and Rhubarb Compote Preparation:Method:Making this compote is simplicity itself. Combine the ingredients in a pan and slowly bring to a simmer. Cover and cook gently until the apples are soft and resemble a slightly chunky apple sauce. Take off the heat, allow to cool and remove the whole spices. This dish can be served either warm or cold and should be consumed within 1 day, as it will not keep. |
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