Preheat oven to 350°. Slit the top of the brie cheese and pour the Rhubarb Fiesta Compote on top of the cheese. Top with sliced almonds and bake without lid for 10-15 minutes, just till cheese is melting. Serve on baguettes or crackers.
INGREDIENTS: rhubarb, water, dried pineapple (pineapple, cane sugar, sulfur dioxide, citric acid), dried papaya (papaya, cane sugar, sulfur dioxide, FD & C yellow #5 & #6, calcium, citric acid), spearmint