In my on-going search to find new and interesting ways to use the rhubarb from my garden, I found this recipe in Sheila Lukin's All Around the World Cookbook.  The recipe is of Scandinavian origin and is recommended to be eaten with roasted pheasant, duck, or goose.  I'm going to serve it tonight alongside Iowa pork chops.

                               RHUBARB-BEET COMPOTE
                (adapted from All Around the World Cookbook)

12 ounces roasted beets, peeled and cut into 1/4-inch dice
1 1/2 pounds rhubarb, leaves removed, and cut into 1/2-inch pieces
3/4 cup sugar
1/2 cup fresh orange juice
Finely grated zest of 1 orange

1.  Place the beets, rhubarb, sugar, and orange juice in a large heavy pot.  Bring to a boil and cook over medium-high heat, occasionally skimming off any foam that rises to the top, until slightly thickened, 10-12 minutes.  Do not overcook.
2.  Stir in the orange zest and cool.  Serve at room temperature or refrigerate covered for up to 3 days.
SERVES 12