Recipe courtesy of
  • 3-4 apples, peeled and cut into 3/4" dice
  • 3 stalks rhubarb, cut into 3/4" pieces
  • 2 T lemon juice
  • 1/4 c orange juice
  • 1 T brown sugar
  • 1/2 t cinnamon
1.  Peel and chop the apples and toss them with the lemon juice to keep them from browning.
2.  Peel the rhubarb by taking a paring knife and between your thumb and the knife grab the edge of the outer "skin" and pull it down to allow the skin to peel away. This is not a necessary step but I prefer it done this way because sometimes the outer peel can be a little stringy. Once peeled (or not) chop the rhubarb.
3.  Add the apples, orange juice, sugar and cinnamon to a sauce pan.
4.  Turn the heat on medium and bring it to a light boil.
5.  Turn the heat to medium low and cook, stirring often, until the apples are softened, about 9-10 minutes.
6.  Add the rhubarb and continue cooking for another 5 minutes or so until the rhubarb has softened and the sauce has thickened to the desired consistency.
7.  Set it aside and let it cool a little bit.
This can be served warm, at room temperature or cold out of the refrigerator and is great topped with a bit of heavy cream or your favorite ice cream. It can also be served as an accompaniment to any pork dish so give that a try. Enjoy!