Stewed rhubarb

Combine all the ingredients in a pan.

Bring to a boil, turn down the heat, cover and let simmer until rhubarb is tender, about 20 to 25 minutes (not as long for pink rhubarb).

Taste and add more sugar if necessary.

Serve hot or cold.

Ingredients

500 ml of rhubarb, peeled and chopped

175 ml of sugar

2.5 ml of grated orange rind

15 ml of water