Preparation:
In a heavy-bottomed 3 quart saucepan, combine rhubarb, apple, 1/3 cup sugar, and enough water to cover. Bring to the boil, lower heat and simmer about 10 minutes, stirring occasionally. When fruit is tender, mash apples and rhubarb into a sauce. Add berries and stir about 5 minutes over low heat. Taste, add sugar as desired. Serve warm or cold, as a compote, or as topping for cake or tofutti. |