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.
Reduce the heat to low, and simmer, stirring occsionally, for 25-30 minutes, or until rhubarb is tender.
Taste for sweetness, and add up to 1/2 cup of sugar, if needed.
Cook over low heat, stirring for 2 to 3 minutes, or until the sugar dissolves.