Orange and Rhubarb Compote

May 21, 2008

Orange and Rhubarb Compote

Philippe, Tucson CSA

1 portion CSA rhubarb, cut into half inch segments
1 or 2 oranges, peeled and chopped
1 cinnamon stick
¼ cup sugar
2 tablespoons water

Place all ingredients together in a covered saucepan and gently
cook for 10 minutes, or until rhubarb is turning soft.

Serve for breakfast with oatmeal or yoghurt, for a main course
with pork chops or roasted duck, as a warm chutney with
cheese on toast or for dessert with ice cream or rice pudding.

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