Ingredients
3/4 cup sugar2 tablespoons cornstarch1/2 cup orange juice1 cup finely chopped fresh or frozen rhubarb, thawed1/2 small navel orange, peeled and pureedSCONES:3 cups all-purpose flour1/3 cup sugar2 teaspoons baking powder3/4 teaspoon salt1/2 teaspoon baking soda1/2 cup cold butter1 large egg, beaten1 cup heavy whipping cream1 cup ricotta cheese2 teaspoons grated orange zestTOPPING:2 tablespoons heavy whipping cream2 tablespoons sugar1/4 teaspoon ground cinnamon
Preparation
In a small saucepan, combine the sugar, cornstarch and orange juice until smooth. Stir in rhubarb and orange. Bring to a boil; cook and stir until thickened and rhubarb is tender. Remove from the heat; cool.
In a large bowl, combine the flour, sugar, baking powder, salt and baking soda. Cut in butter until mixture resembles coarse crumbs. Combine the egg, cream, cheese and orange zest; stir into crumb mixture just until moistened. Turn onto a floured surface; knead 10 times.
Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased baking sheet. Brush with cream; sprinkle with sugar and cinnamon. Bake at 375° for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.
