- Approx 500gms rhubarb
- 100gms sugar
- 2 tablespoons of orange juice
- 1/2 cinnamon stick or some finely cut stemmed ginger
Remove the leaves and trim the ends of the rhubarb – if the stems are fairly thick remove any stringy bits. Wash the stems and then cut into 1″ lengths. Put 1/2 the sugar in the pan along with the rest of the ingredients, cover with a lid and put everything over a low heat for approx 10 minutes.
Once the time is up check and taste the contents of the pan, you can now decide if you wish to add the remaining sugar. Thicker rhubarb pieces will need more sugar and a longer cooking time. The rhubarb is ready when tender.