Rhubarb Compote and Stewed Pears

Rabarbermoes en Stoofperen

Rhubarb Compote
8 rhubarb stalks
4/10 liter water
200 grams sugar
1 tbsp corn starch

Wash the stalks and cut them into 3 to 4 cm pieces. Add the sugar to the boiling water and place the rhubarb in it. Simmer the rhubarb gently and when the vegetables are getting softer, stir regularly to break up the pulp. Add some corn starch or arrowroot to thicken the compote.

Stewed Pears
1 kilogram small, hard stewing pears
75 grams sugar
lemon peel
1/2 liter water
4 tbsp red currant juice or grenadine
2 tsp corn flour

Peel, halve and core the pears. Put them into a heavy pan, add the water, sugar, lemon peel and juice or grenadine. Bring to a boil, then turn down the heat and simmer the pears for two hours or longer if the pears still are not softened. Do not let the fruit become mushy! The juice or grenadine will add the needed colour to the stewed pears. Add sugar to taste and blend in the flour to thicken the juice.