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Orange and Rhubarb Compote


  • 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.

Submitted by Philippe, Tucson CSA