Apple Rhubarb Compote

“Apple rhubarb compote is a gently stewed fruit preserve combining the tartness of rhubarb with the natural sweetness of apples, often served as a side dish or dessert accompaniment.”

Difficulty

Beginner

Yield

2.5 cups

Ingredients

2 teaspoons olive oil2 ^1/2 cups rhubarb, diced4 apples, diced3 tablespoons maple syrup, or more to taste1 teaspoon vanilla extract1/4 teaspoon salt1/4 cup water

Equipment

Mixing bowls of various sizesMeasuring cupsMeasuring spoonsCutting boardKnife or safe chopperSpatulaPeelerSmall potDish towelTasting spoon

Gather your mise en place; get together all of the equipment needed for the recipe and gather your ingredients.

Remove any leaves from the rhubarb and be sure to only use the stem. Wash and then Food cut into small blocks or squares. Make sure they are all roughly the same size!dice the stalks into small pieces.

Peel the apples, then cut into quarters and remove the cores. Cut into a small dice, similar in size to the rhubarb pieces.

Place a small pot over medium heat and add the olive oil. Add the rhubarb and apple to the pan and stir until well coated and combined, allowing to heat for 2 – 3 minutes.

Add all remaining ingredients to the pot and simmer over low heat for 12 – 15 minutes, until the liquid is a syrup-like consistency and the apple and rhubarb have softened. Taste and adjust seasoning with maple syrup.