I made this recipe based on an idea for rhubarb crumble for a dinner with friends, one of whom was gluten intolerant. So I left the crumble off, but I wanted it to look good - so I sliced the apple and layered it and the rhubarb mixture alternately. It worked well.
The quantities are a bit of guesswork, since I basically made it up on the spot. Make sure the apple has enough water to stew thoroughly in, and that you save the water for the rhubarb mixture - this means you don't have to add any extra sugar. If that looks a little dry, add some water. There's plenty of sugar in the dried fruit, anyway.
large rectangular pyrex dish or other baking dish
Serve with vanilla ice cream.