This is a fantastic fall recipe adapted from one of my favourite chefs in town, Heidi Fink. She wrote the original featuring rhubarb. I have come up with my variation of her recipe simplifying things a touch and featuring pears and apple making it a great fall/winter recipe.
You can make this a great springtime variation and make the recipe Chef Heidi originally wrote. Sub the roasted pears for 4 cups of raw diced rhubarb.