Baked Rhubarb, Pear and Apple Compote

Stir all ingredients together in a Pyrex baking square and in 30 minutes you have a special breakfast treat.

Makes 6 servings.

2 cups fresh or 2 heaping cups frozen rhubarb, cut into ½” chunks

1/3 cup sugar

1 apple, skin on cut into ½” chunks (about 1 1/3 cups)

1 Bosc pear, skin on, cut into ½” chunks (about 1 1/3 cups)

1 teaspoon orange zest

1/4 cup of orange juice

1/2 teaspoon freshly grated nutmeg

Preheat oven to 375º F.

Place all the above ingredients into an 8×8-inch baking dish. Stir together well. Cover with aluminum foil and bake for 15 minutes.  Remove foil, and continue baking for another 15 minutes.

Serve slightly warm with a dollop of vanilla yogurt for breakfast or company brunch.

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