Orange and Cinnamon Rhubarb

READY IN: 50mins
Recipe by TheGrumpyChef

Low-fat and ohhh so good, served warm with frozen yogurt.

Top Review by Charlotte J

Yum. This was full of orange flavor! I did not use the lemon juice and only 2/3 cup of sugar was added in making this. I liked this much better after it was cooled, as the orange flavor really stood out. We are going to try this on ice cream tonight. Made for *Please Review My Recipe Tag Game 2010*

Ingredients Nutrition

Directions

  1. In a large no-stick saucepan, combine the rhubarb, orange juice, lemon juice(if using), orange rind, cinnamon, cloves(if using), and 3/4 cup of sugar. Stir to combine, and bring to a boil over med-high heat.
  2. Reduce the heat to low, and simmer, stirring occsionally, for 25-30 minutes, or until rhubarb is tender.
  3. Taste for sweetness, and add up to 1/2 cup of sugar, if needed.
  4. Cook over low heat, stirring for 2 to 3 minutes, or until the sugar dissolves.
  5. Serve warm or cold.

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