In a medium saucepan, combine rhubarb, sugar, cinnamon & orange juice. Bring just to boiling; reduce heat. Cook, uncovered stirring occasionally about 10 minutes or until rhubarb is broken down; set aside to cool.
Rugelach
In a cup combine water, sugar & yeast. Allow to sit until frothy.
In a large bowl, combine butter & flour until resembles small peas. Add eggs & the yeast mixture to the bowl. Knead the dough until smooth & soft then divide into thirds.
In a small bowl, combine nut filling ingredients. Spread 1/4 cup of the nut filling on a work surface & place 1/3 of the dough on top of it. Roll dough into a circle the size of a small pizza. Spread 1/4-1/2 cup of the rhubarb compote on top of the dough.
Preheat oven to 350 F.
Cut the dough into 12 pieces like you would cut a pizza & roll each piece from the outside in. Place each rugelach on a parchment lined baking sheet with the point face down. Repeat with remaining dough.
Bake for 20 minutes or until slightly browned.
Recipe Notes
Due to a nut allergy problem, I had to omit the nut filling for our rugelach.