Yield: 1 servings
|1 pounds||Fresh or frozen rhubarb --|
|Cut in 1-in pieces|
|1 cup||Orange juice|
|1||Orange (zest only)|
This is very good served with roast duck or pork.
SIMMER THE RHUBARB and the orange juice with ½ the zest for 15 minutes, uncovered. Add the sugar and cook 15 minutes more. This will keep several days in refrigerator, or may be frozen. Top with the remaining zest before serving.
Makes 2 Cups NATHALIE DUPREE PRODIGY GUEST CHEFS COOKBOOK Recipe By :
From: Dan Klepach Date: 06-15-95 (159) Fido: Cooking