‘Autumn that year painted the countryside in vivid shades of scarlet, saffron, and russet, and the days were clear and crisp under harvest skies’
Sharon Kay Penman
5 ripe plums, halved and stones removed
4 stalks of rhubarb, cut into 5cm lengths
2 whole cloves
1 cinnamon stick, snapped in half
3/4cup brown sugar
1t mixed spice
1/2 cup Pommegranate juice
Pre-heat the oven to 180C.
Place the plums and rhubarb in a baking dish big enough to snugly hold them in one layer. Toss in the cloves and cinnamon sticks. Combine the brown sugar and mixed spice in a bowl or mug, and sprinkle over the plums. Douse with the juice.
Cover with parchment paper and foil.
Pop the dish into the oven for 15-20 minutes, or until the fruit is cooked but still firm.
Delicious with porridge.