Rhubarb-Orange Compote

1 medium orange
1 ¼ pounds fresh rhubarb, 1 inch pieces
1/3 cup red fruit jelly (current preferred)
1/3 cup orange marmalade
Dash of ground cloves
Dash of ground allspice
4 tablespoons brown sugar
4 tablespoons sour cream
4 strips orange peel
Remove the zest from orange, and cut supreme sections from the orange. Combine zest, rhubarb, jelly, marmalade and spices in a heavy saucepan; cover and cook until rhubarb is tender, about 20 minutes; drain and reserve liquid. Reduce liquid by half, add to rhubarb and refrigerate. Add orange slices when chilled. Before serving stir sugar in to taste. Spoon into stemmed glasses and garnish with sour cream and strip of orange peel. Also may be served over pound cake.