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Rhubarb Compote

fruits, relishes/preserves

1 cup granulated sugar
1/4 cup water
6 cups chopped rhubarb
1 strip orange rind
1/4 teaspoon cinnamon; optional

In top of double boiler over direct heat, bring sugar and water to boil. Place over gently boiling water in bottom of double boiler; stir in rhubarb, orange rind, and cinnamon, if using. Cover and cook, without stirring, for 15 to 20 minutes or until tender. Turn off heat; let cool in pan over hot water. Discard orange rind. Serve as is or, just before serving, stir in 1 cup sliced strawberries, cubed mango, pineapple tidbits or halved grapes for an easy ending on its own or to serve over ice cream, frozen yogurt or cake.

Contributor: Canadian Living Magazine, May, 2000

Yield: 4 servings

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