Pear and Rhubarb Compote

I’m going to keep things very simple today:

Fresh fruit + lots of cinnamon + lemon juice + the tiniest bit of sugar + 1 hour simmering on the stove = pure, unadulterated heaven.

Serve hot over ice cream for the best dessert of your life. (This is also delicious using apples instead of pears.)

Pear and Rhubarb Compote

16-20 pears
5-6 stalks rhubarb
1/4 cup sugar
1/4 cup lemon juice
1/4 cup cinnamon (yes, you read that right)

1. Wash your rhubarb stalks and chop them into 1/2 inch chunks. Wash your pears and cut them into large pieces, leaving the skins on the fruit.

2. Place the fruit in a large pot and add the lemon juice, cinnamon, and sugar. Stir to coat the fruit with the other ingredients.

3. Set the heat to medium and allow the fruit to begin to cook, stirring often. Reduce the heat to medium-low once the sugar has dissolved and the syrup from the fruit juices is beginning to thicken. Cover the mixture and allow it to simmer, stirring occasionally, for 30 minutes minimum, but up to an hour.

4. Serve warm on its own or with ice cream, yoghurt, oatmeal, coffee cake…

If I could eat this every day... I probably would.

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