Apple, rhubarb and pineapple compote Recipe Gluten-free, dairy-free (casein-free), hypotoxic and vegan.

YIELD: 2 LITERS (8 CUPS)


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ORGANIC INGREDIENTS

  • 850 g (7 cup) apples, peeled and finely diced
  • 780 g (6 1/2 cups) rhubarb slices, about 1 cm (3/8 in)
  • 570 g (3 cups) pineapple, finely chopped (or shredded in a food processor)
  • 160 g (1/2 cup) maple syrup
  • 15 g (1/3 cup) fresh basil, cut
  • 15 g (1/3 cup) fresh mint, cut

PREPARATION

  1. In a large pan, combine all the ingredients.
  2. Bring to a boil, stirring frequently. Cover and cook on medium heat for 20 minutes.
  3. Remove the lid and simmer for 10 minutes, stirring frequently.
  4. Keep refrigerated in an airtight container or freeze.
Apple, rhubarb and pineapple compote - Recipe Gluten-free, Dairy-free, Organic from Cuisine l’Angélique.

This delicious blend of fruits, enhanced with basil and mint, allows you to appreciate rhubarb in a completely different way.

TIP

It is important to chop the pineapples very finely, because the pineapple pieces do not fall apart when cooking, unlike apples and rhubarb. Also, make sure that the pineapple is ripe.