Orange and Rhubarb Compote
|Rhubarb||1 Bunch (100 gm)|
|Brown sugar||1⁄2 Cup (8 tbs)|
|Water||1⁄4 Cup (4 tbs)|
Preheat oven to 350°F.
Wash the rhubarb and trim the stalks.
Cut into 1 1/2-inch lengths.
Peel the oranges, making sure all the pith is removed.
Cut into thin rounds and remove all pips.
Layer the fruit in a baking dish and sprinkle with sugar.
Add water and bake at until the rhubarb is tender.
Serve hot or cold.