Orange and Rhubarb Compote

Ingredients

• 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

Directions

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.

Submitted by Philippe, Tucson CSA