Seasons often overlap. Apples still dominate the scene with rhubarb’s luminous stalks showing up at an increasing number of market stalls. The two fruits alone make beautiful desserts; entire books have been dedicated to the possibilities with either fruit. Together the two bridge the time as winter wanes and spring takes hold.
This nice chunky little compote brings together the apple sweetness and rhubarb’s beloved twang. It should be equal parts of each fruit with enough added sugar to cut through the rhubarb’s bite. Add a taste of vanilla paste to give the final product depth.
It begins like a fruit butter. Peel, core, and chop the apple. Cut the rhurbarb into slight larger pieces. It will break down faster than it’s cooking partner. Add enough water to cover the base of the pan. This will start the break down and prevent scorching. Combine the apple and rhubarb in the heavy bottom pan with the vanilla over medium heat bring to a simmer. Allow the mix to cook down until it has a paste like consistency. It will set up more as it cools.
Depending on the quantity made it can be preserved in jars or a small container to use over the coarse of a week or so. Update your yogurt and granola with a little spring twang. Smear it on toast. Serve along side a nice semi soft cheese with a glass of crémant.