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  • 1/2 cup sugar
    1/2 cup fresh orange juice
    6 strips orange peel
    1 cinnamon stick
    8 cups cut rhubarb


  • In a heavy non reactive saucepan, combine all ingredients. Bring to boil.
    Lower heat and simmer 15 minutes or until tender.
    Remove from heat, discard cinnamon stick and orange peel.
    Serve at room temperature or chilled.
Rhubarb compote

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