Rhubarb pineapple compote

Rhubarb Pineapple Compote
1 pound fresh rhubarb
2 cups fresh pineapple chunks
1/2 cup orange soda
1 tablespoon sugar
Nutmeg, optional
Wash rhubarb and then cut into 1 inch pieces. Place in 3 1/2 quart slow cooker. Stir in pineapple. Add soda and then sprinkle with sugar. Stir into fruit. Cover; cook on low for 4 to 6 hours, or on high for 2 hours, or until rhubarb is tender. Serve warm or chilled. If you wish, sprinkle with nutmeg before serving.
Makes 4 to 6 servings.

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Author: Carol Anne

I am a woman in my mid 30's. I'm blind and I have dissociative identity disorder, I also have complex PTSD. I blog about my life with these disorders. I live in Ireland.

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