Rhubarb Pear Compote Recipe is a great idea to make when you are
harvesting the last rhubarb of the growing season, and the fall pears
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A great combination with superb flavour! Rhubarb and pears pair together nicely ;)
This recipe includes the addition of red wine which, of course, is optional. You can also use frozen rhubarb for this recipe.
Note - If you are using frozen rhubarb for this compote recipe, thaw it in a sieve, over a bowl, and discard the excess liquid, prior to making the recipe.
4 ripe (not overripe) pears
4 stalks of fresh rhubarb or 8-10 oz. frozen
1/2 cup orange juice
2 tbsp. liquid honey
1/2 cup brown sugar
1/4 tsp. vanilla extract
2 1/2 tsp. cornstarch
1/4 tsp. cinnamon, or less, to taste
2 tbsp. red wine, optional
Prepare the pears by peeling, (optional), seeding, and cutting into quarters (halve them again if they are large pears).
Prepare the rhubarb by chopping it into 1/2 - 1" pieces, (or use frozen, chopped rhubarb).
In a bowl, stir together the orange juice, liquid honey, brown sugar, vanilla extract, cornstarch, cinnamon and the red wine (optional).
Add the pear slices and rhubarb pieces to the dry mixture.
Transfer mixture to a 3-quart baking dish and bake at 400° F for about 30 minutes, or until tender.
Serve warm, or at room temperature.
Enjoy this rhubarb pear compote over a bread pudding, or another favourite dish that craves a fruit-vegetable topping.
If you cannot grow rhubarb nor buy fresh or frozen rhubarb in the location where you live, you can purchase it online.
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