Stewed raisins and rhubarb #1

Cut the rhubarb stem in pieces without peeling them.

Put in a pan with the other ingredients.

Let sit at least 12 hours.

Cook for 45 minutes, stirring slowly.

Serve cold.

Yield 6 serving.


500 ml of rhubarb

300 ml of brown sugar

30 ml of orange juice

1/2 of grated orange rind

125 ml of raisins

1 ml of baking soda