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Author Notes: We had leftover poached pears and thought.....hmmm...could make pear bread; pear muffins but the pairing of pears and rhubarb seemed like a good combination. —lefty303
- 4 poached pears (can use more)
- 1 packet frozen rhubarb (can also use fresh if in season)
- 1 cup sugar
- 3 tablespoons orange juice
- 1/2 cup heavy cream
- 1 pinch cinnamon
- Combine rhubarb with orange juice, sugar and cinnamon. Cook gently (stirring often) until rhubarb is softened. Cut poached pears into small chunks and combine with cooked rhubarb. Using an immersion blender, blend until smooth. Add heavy cream slowly and stir until creamy. Adjust sugar and cinnamon if needed. Chill. Serve with slice of orange and sprig of fresh mint.
- This recipe was entered in the contest for Your Best Pears