This is a recipe promo card from Super Valu (?) that was published in 1967. The full recipe is typed below with a scan at the bottom.

RHUBARB COMPOTE

Is there any food more colorful and appetizing than rhubarb when it first appears with its slender-tender pink candy-like stalks?

2 lbs. rhubarb
1 1/2 c. light brown sugar
1 tbsp. grated orange rind

Cut off leaves and stem end. Wash. Cut into 2″ lengths. Young, tender rhubarb need not be peeled. Put in casserole. Sprinkle brown sugar and orange rind over. Cover. Bake in 350° oven for about 25 minutes or until rhubarb is tender. Check half way through the baking to see if any liquid needs to be added. 2 lbs. rhubarb will yield 1 qt. cooked sauce.

Janet Campbell, Super Valu Home Economist