Easy Apple Rhubarb Compote
This is a follow-on to our pancake video from last week. Here's something to smother them in! I grew up with rhubarb, and we always had it growing in our back yard. Mom would cut the stalks (and remove the leaves of course), and a little dish of sugar, and we'd dip the tart end in the sugar and chew on it! She also made strawberry rhubarb pies and strawberry rhubarb sauces for ice cream, etc...
And now I'm in my 40s and I still love rhubarb. This is a recipe that my hubby used at his restaurant. It's super easy and really delicious. We used honeycrisp apples for this, but you can use any fresh and crisp apple. You don't need to necessarily use a very tart baking apple like Granny Smith for this recipe, because the rhubarb should be more than tart enough, so you can use a sweeter apple variety with a more interesting flavour.
This is also a nice fall and winter recipe if you want to toss a couple of cloves in there, or a stick of cinnamon to give it a little wintry spice. You can also control how firm the apples are in your final product by how large you cut them and how long you cook them. We let ours get slightly soft, but still with a little bite and texture, since the rhubarb will just fall apart during cooking.
