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Rhubarb Apple Compote
1 pound fresh rhubarb -- cut into 1" pieces
4 large cooking apples, peeled, cored -- cut into thin wedges
1/2 cup sugar
2 teaspoons minced candied ginger
1 teaspoon grated orange peel
1/4 cup apple juice
Combine rhubarb, apples, sugar, candied ginger, orange peel, and apple juice in a 3 1/2- or 4-quart slow cooker. Cover and cook on LOW about 5 hours or until rhubarb and apples are soft.
Spoon into dessert dishes. Sprinkle with nutmeg.
Makes 5 or 6 servings.
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