Rhubarb Pineapple Compote

Summary

Ingredients

• 500 g rhubarb, cut into small pieces
• 500 g pineapple, small strips
• 300 g raisins
• 500 ml apple juice
• 750 ml water
• 60 g custard powder, vanilla
• cinnamon
• honey or agave syrup
• ginger

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Instructions

1. Boil the raisins in apple juice for about 10 minutes, add the rhubarb, cinnamon and pineapple, bring to the boil briefly, dilute with water. Mix the pudding powder with some of the water and stir into the boiling fruit mixture. Season to taste with agave syrup.
2. Fill into bowls while hot. Tastes good with milk, cream or vanilla sauce.