Orange and Cinnamon Rhubarb

Submitted by TheGrumpyChef

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

 

• Ready In: 50mins
• Ingredients: 7
• Serves: 4

ingredients

• 453.59 g fresh rhubarb, stalks cut into 1-inch lengths or 453.59 g frozen rhubarb, pieces
• 118.29 ml freshly squeezed orange juice
• 29.58 ml fresh lemon juice (optional)
• 4.92 ml grated orange rind
• 1.23 ml ground cinnamon
• 0.25 ml ground cloves (optional)
• 177.44-295.73 ml sugar

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.

Reviews

[pascalini8]

So delicious! It tastes a lot like one of my grandparents' favourite spreads from my childhood. Following the other comment's suggestion, I only used 2/3 of a cup of sugar (+ a dash or so, later) and it turned out very sweet. I did use the lemon juice and cloves, though. Thanks for sharing!

 

[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*