Rhubarb and apples are plentiful in Eastern Europe, so this simple side dish is common cross-culturally. The zing from the rhubarb balances the fattiness of meats and poultry like pork and duck.
If the rhubarb if very fibrous, peel as you would for celery before chopping.
Makes 4 servings
Prep Time: 10 minutes
Cook Time: 15 minutes
Ingredients:
- 4 ribs rhubarb, peeled if necessary and chopped
- 1 large Golden Delicious apple, peeled, cored and chopped
- 3/4 cup sugar or to taste
- 2 tablespoons butter
Preparation:
- Place rhubarb, apple, sugar and butter in medium saucepan. Saute until rhubarb has wilted somewhat. Cover and cook over low heat until tender, about 15 minutes.
- Taste and add more sugar if needed. Beat to a smooth pulp and serve either warm, at room temperature or cold.
