A low-fructose fruit option that is perfect for topping muffins, oats and yoghurt. A pot of this in the fridge is sure to be enjoyed by the whole family, for days to come.
- 1 bunch rhubarb, washed
- 8-10 small pears, peeled
- 2 vanilla beans (or tbsp vanilla bean paste)
- 1 jug water
- Preheat oven to 190°C and find a medium to large-sized baking dish. I like to make this in a Pyrex dish as it doubles as a baking dish and a storage container.
- Cut rhubarb into 3cm pieces. Quarter the peeled pears and quarter again. Add pears and rhubarb to the baking dish and stir to combine.
- Cut and bruise vanilla beans before adding them to the dish. If you're using vanilla bean paste (like I did), be generous with your tablespoon and stir through. To finish, pour enough water into the dish so the mixture is ¾ covered. Top with aluminium foil and bake for 30 minutes, or until pears are tender.
- This is great served as is or with yoghurt, on a warm bowl of oats or even in baked goodies. The water helps to preserve the mixture and it should last 4-5 days in the fridge. I often reserve the water and use it to make homemade jelly or to sweeten plain yoghurt or smoothies.
- Don't overlook rhubarb when baking. It's actually a vegetable, meaning it's fructose free. It also adds a fantastic vitamin boost, especially Vitamin B. I'm a fan of cooking with pears, they are much lower in fructose than apples and are very kind to the digestive tracts of little ones.
- Serving Size: 10
- Calories: 77
- Sugar: 13
- Sodium: 2
- Fat: 0
- Saturated Fat: 0
- Unsaturated Fat: 0
- Trans Fat: 0
- Carbohydrates: 21
- Protein: 1
- Cholesterol: 0