Ricotta Scones With Rhubarb-Orange Compote

• 3/4 cup sugar
• 2 tablespoons cornstarch
• 1/2 cup orange juice
• 1 cup finely chopped fresh or frozen rhubarb, thawed
• 1/2 small navel orange, peeled and pureed
• 3 cups all-purpose flour
• 1/3 cup sugar
• 2 teaspoons baking powder
• 3/4 teaspoon salt
• 1/2 teaspoon baking soda
• 1/2 cup cold butter
• 1 large egg, beaten
• 1 cup heavy whipping cream
• 1 cup ricotta cheese
• 2 teaspoons grated orange zest
• 2 tablespoons heavy whipping cream
• 2 tablespoons sugar
• 1/4 teaspoon ground cinnamon

1. 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.
2. 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.
3. Divide dough in half; pat each into a 7-in. circle. Cut each into six wedges. Separate wedges and place on a greased
4. . Brush with cream; sprinkle with sugar and cinnamon. Bake at 375u0b0 for 15-20 minutes or until golden brown. Remove to a wire rack. Serve warm with compote.

sugar, cornstarch, orange juice, frozen rhubarb, orange, allpurpose, sugar, baking powder, salt, baking soda, cold butter, egg, heavy whipping cream, ricotta cheese, orange zest, heavy whipping cream, sugar, ground cinnamon

Taken from www.tasteofhome.com/recipes/ricotta-scones-with-rhubarb-orange-compote/ (may not work)