I made this recipe based on an idea for rhubarb crumble for a dinner
with friends, one of whom was gluten intolerant. So I left the crumble
off, but I wanted it to look good - so I sliced the apple and layered it
and the rhubarb mixture alternately. It worked well.
The quantities are a bit of guesswork, since I basically made it up
on the spot. Make sure the apple has enough water to stew thoroughly
in, and that you save the water for the rhubarb mixture - this means
you don't have to add any extra sugar. If that looks a little dry, add
some water. There's plenty of sugar in the dried fruit, anyway.
Ingredients:
4 apples
2 cups water
12 stalks rhubarb
1 cup dried cranberries
1 cup dried currants
large rectangular pyrex dish or other baking dish
Method:
Core and thinly slice apple.
Boil apple in water until soft.
Take apples out of water, save water.
Chop rhubarb into 1cm chunks.
Boil rhubarb, cranberries and currants in water from apples until
whole mixture is soft.
Arrange layers of apples alternating with stew mixture, just enough
to cover each layer of apples.