Campfire Apples and End-Of-Season Rhubarb

• ¼ cup unsalted butter
• 3 to 4 large Cosmic Crisp apples, rinsed, cored, and sliced
• 2 large stalks rhubarb, rinsed, trimmed, and sliced
• ¼ cup granulated sugar
• 1 teaspoon Saigon cinnamon
• 1 teaspoon freshly grated nutmeg
• ½ teaspoon allspice
• ¼ cup brown sugar, packed
• 2 tablespoons honey
• 2 cinnamon sticks
• 1 vanilla bean, split
• 1 ½ cups apple cider or 2 Towns Ciderhouse hard cider
• Pound cake (optional)

Light the wood fire and allow the flames to die down to a bed of hot coals. In a large cast iron skillet, melt butter and add sliced apples and rhubarb. Stir together granulated sugar, cinnamon, nutmeg, and allspice, and sprinkle over the fruit. Stir in brown sugar and honey; stir gently to mix. Drop in cinnamon sticks and vanilla bean. Add one 12-ounce can 2 Towns Ciderhouse hard cider and stir. Cook until the apples and rhubarb soften, stirring occasionally, adjusting the position of the skillet as needed to prevent burning.

Serve in bowls or over sliced pound cake, if desired.

Yield: 6 servings