Rhubarb Cranberry Compote with Apples, Pears and a splash of Bitters

November 11, 2010

Author Notes: Here, the tartness of rhubarb and cranberries is delicately balanced with the sweetness of apples and pears. Instead of the usual 'pumpkin pie' spices, I tossed in a few splashes of bitters to lend a bit of spice and a hint of Je ne sais quoi. TiggyBee

Serves: 6

Ingredients

  • 1 bunch washed and cut rhubarb
  • 2 peeled, cored and sliced pears
  • 2 peeled, cored and sliced apples
  • 1 1/2 cups fresh cranberries
  • 1/2 cup apple cider
  • 2 tablespoons sugar, to taste
  • 2 teaspoons Angostura bitters
  • 1 tablespoon fresh orange zest
In This Recipe

Directions

  1. In a sauce pan, combine the apple cider, sugar and orange zest and bring to a near boil.
  2. Add the apples and pears and cook over medium heat for 5-7 minutes, then add the rhubarb and continue to cook for a few minutes longer until it starts to soften. At this point, toss in the cranberries and bitters. The cranberries will be done when they start to burst. (1 to 2 minutes over med-high heat.) Taste and add more sugar and bitters if necessary.
  3. Spoon over your favorite ice cream when cooled a bit and enjoy.

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