Rhubarb And Pear Compote

Ready in 1h

Try this Rhubarb And Pear Compote recipe, or contribute your own.


1/4 c Dry Red Wine
; eights, cored and
Vanilla ice cream
10 oz Rhubarb; trimmed, cut into
; 1-inch pieces
; 1-inch pieces
1/4 c Plus 2 tablespoons sugar
2 Bartlett pears; peeled, cut
1/4 ts Ground allspice
; cutcrosswise into
; lengthwise into

Original recipe makes 1 servings



Bring first 3 ingredients to simmer in heavy medium saucepan over medium-low heat, stirring until sugar dissolves. Mix in rhubarb. Cover and simmer until rhubarb and pears are just tender, stirring occasionally, about 8 minutes. Spoon warm compote into bowls. Top with ice cream and serve. 2 Servings; can be doubled or tripled. Bon Appetit May 1990 NOTES : Any extras are great cold for breakfast. As an alternative to the vanilla ice cream, top with sour cream or lowfat yogurt for a lighter interpretation.

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