Apple, rhubarb and pineapple compote - Recipe - Gluten-free, Dairy-free, Organic - Cuisine l’Angéliq
Discover a unique twist on rhubarb with this fruity blend enhanced by basil and mint—finely chopped pineapple adds a surprising touch!
Ingredients
- 850 g (7 cup) apples, peeled and finely diced
- 780 g (6 1/2 cups) rhubarb slices, about 1 cm (3/8 in)
- 570 g (3 cups) pineapple, finely chopped (or shredded in a food processor)
- 160 g (1/2 cup) maple syrup
- 15 g (1/3 cup) fresh basil, cut
- 15 g (1/3 cup) fresh mint, cut
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