Ingredients (Serves 4-6)
375 g of fresh or frozen rhubarb
2 Canada grise medium apples
1 cup of fresh or frozen raspberries
1/2 cup + 2 tablespoons of brown sugar
2 tbsp of cinnamon
1-Combine all ingredients in a large saucepan. Stir over medium heat until the sugar dissolves. Reduce heat to medium-low, cover, and simmer until rhubarb and apples are tender, stirring occasionally.
2-Transfer the compote into a large jar or glass bowl. Cover and chill until cold, about 2 hours. (Can be made 1 day ahead. Keep refrigerated.)
3-Serve with Greek yogurt or on top of pancakes!
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