This recipe was submitted by Alyson Chisholm of Windy Hill Farm. It also appeared under her name and Eileen Kaarsemaker's name in the Mennonite Central Committee's cookbook: "Simply in Season" by Mary Beth Lind and Cathleen Hockman-Wert.
Ingredients
- 4 cups chopped fresh rhubarb
- 1/2 cup sugar
- 1/4 cup orange or lemon juice
- 2 tablespoons candied ginger or minced fresh ginger
- 1 teaspoon orange or lemon peel, grated
Instructions
- Combine in a baking pan
- Spread evenly and bake in preheated oven at 450 degrees F until rhubarb is soft but retains its shape, about 25 minutes
- Stir, cool slightly and serve with ice cream or yogurt








