Rhubarb Apple Butter
This is an easy recipe for thick rhubarb apple butter, which is a very thick fruit compote that can be used to fill pop tarts, breakfast streudel pastries, and hand pies
Servings: 2 cups
Calories: 29kcal
Ingredients
- 525 grams McIntosh apples 4 cups peeled and chopped
- 450 grams fresh rhubarb 4 cups chopped
- 30 mL water
- 10 Fresh raspberries
- 150 grams granulated sugar
Instructions
- Combine all the ingredients in a large soup pot and heat on medium–high. Bring the mixture to a boil.
- Mash the fruits with a potato masher and continue simmering the compote on medium heat until it's reduced to about 2 cups. The compote will get very, very thick, and you will be able to run a wooden spoon through it and form a pretty stable groove. It will be thick like tomato paste almost.
- Cool overnight in the fridge
Notes
Calories calculated based on 1 tablespoon (15 mL) serving of rhubarb apple compote
Nutrition
Calories: 29kcal
