Orange and Cinnamon Rhubarb |
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Prep Time: 15 Minutes Cook Time: 35 Minutes |
Ready In: 50 Minutes Servings: 4 |
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Low-fat and ohhh so good, served warm with frozen yogurt. Ingredients:
1 lb fresh rhubarb, stalks cut into 1-inch lengths or 1 lb frozen rhubarb, pieces |
1/2 cup freshly squeezed orange juice |
2 tablespoons fresh lemon juice (optional) |
1 teaspoon grated orange rind |
1/4 teaspoon ground cinnamon |
1 pinch ground cloves (optional) |
3/4-1 1/4 cup 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.
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