This recipe was invented by Michèle E. She made it for us on her last visit.
10 small rhubarb stems for 1kg of not too sweet apples.
Peel & cut the rhubarb into small pieces, cook it for 15 minutes on low heat with a little butter and a little water.
Add the peeled apples cut into cubes and a little water. Cook for another 30 minutes on low heat, stirring from time to time. Its possible to do the same thing in a pressure cooker, twice 10 minutes. Michèle doesn't add any sugar, and its good.
This compote should be eaten at room temperature. The apple rhubarb compote goes very well with game, but its best for breakfast.
(Photo LOF - since we ate the compote really fast here is a picture of algae)
