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.