Author Notes: Here, the tartness of rhubarb and cranberries is delicately balanced with the sweetness of apples and pears. Instead of the usual ‘pumpkin pie’ spices, I tossed in a few splashes of bitters to lend a bit of spice and a hint of Je ne sais quoi. —TiggyBee
Serves: 6
Ingredients
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1
bunch washed and cut rhubarb
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2
peeled, cored and sliced pears
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2
peeled, cored and sliced apples
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1 1/2
cups fresh cranberries
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1/2
cup apple cider
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2
tablespoons sugar, to taste
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2
teaspoons Angostura bitters
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1
tablespoon fresh orange zest
Directions
- In a sauce pan, combine the apple cider, sugar and orange zest and bring to a near boil.
- Add the apples and pears and cook over medium heat for 5-7 minutes, then add the rhubarb and continue to cook for a few minutes longer until it starts to soften. At this point, toss in the cranberries and bitters. The cranberries will be done when they start to burst. (1 to 2 minutes over med-high heat.) Taste and add more sugar and bitters if necessary.
- Spoon over your favorite ice cream when cooled a bit and enjoy.