Apple and Rhubarb Compote is a modern British recipe for a classic apple and rhubarb stew that can be used as a basis for desserts or as an applesauce. The full recipe is presented here and I hope you enjoy this classic British version of: Apple and Rhubarb Compote.
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Ingredients:
7 tart apples, cored and cut into chunks (no need to peel)
200g rhubarb, sliced into 2cm lengths
1 cinnamon stick
2 cloves
5cm piece of vanilla pod (wash and dry after using to make vanilla sugar)
freshly-grated zest of 1 lemon
60ml water
150g granulated sugar (or to taste)
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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