Poached Rhubarb with Orange and Cinnamon
a delicious accompaniment to porridge, or served with cake and custard
rhubarb (5-6 stems), washed, leaves and ends trimmed
oranges, zest and juice
raw sugar (1/4 cup)
substitute with 1/2 tsp ground cinnamon
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.
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.