Though rhubarb is the star of this sauce, sweet apples and pears help to cut its characteristically sour flavor. Use this compote as an accompaniment to savory entrées, such as pork or poultry. Or serve it as a dessert dolloped with whipped topping.
Cooking Light MAY 2004
Combine first 5 ingredients in a medium saucepan; bring to a boil over medium-high heat. Reduce heat, and simmer 3 minutes. Add apple, and cook 2 minutes. Add pear; cook 1 minute or until fruit is tender, stirring gently. Remove from heat; cool. Discard cinnamon stick. Serve chilled or at room temperature.
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