a delicious accompaniment to porridge, or served with cake and custard
Prep Time5 minutesmins
Cook Time10 minutesmins
Keyword: fruit
Servings: 4people
Author: Amanda Lawson
Ingredients
600grhubarb (5-6 stems), washed, leaves and ends trimmed
2oranges, zest and juice
60graw sugar (1/4 cup)
1cinnamon stick substitute with 1/2 tsp ground cinnamon
Instructions
Trim rhubarb into 3 cm pieces. Place the rhubarb pieces, together with the orange, sugar and cinnamon stick in a medium saucpan and stir everything together.
Bring to boil, then lower to a simmer, making sure all the sugar has dissolved.
Cover and cook for about 5 minutes, maintain the shape of the pieces. If you prefer the rhubarb to disintegrate, simply cook for a a few more minutes.
Store in an airtight container in the fridge for up to a week.
Notes
Try using fresh ginger slices, or other spices such as star anise, cloves or cardamom. You can also add chopped bruised apples or pears that are lying in the bottom of the fruit bowl.