Ingredients
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1
-
1/2
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2
-
1
-
1/4
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1
-
3/4 - 1 1/4
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-
-
-
-
-
-
-
Directions
Orange and Cinnamon Rhubarb,Low-fat and ohhh so good, served warm with frozen yogurt.,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!
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Steps
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1
Done
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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
Done
|
Reduce the Heat to Low, and Simmer, Stirring Occsionally, For 25-30 Minutes, or Until Rhubarb Is Tender. |
|
3
Done
|
Taste For Sweetness, and Add Up to 1/2 Cup of Sugar, If Needed. |
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4
Done
|
Cook Over Low Heat, Stirring For 2 to 3 Minutes, or Until the Sugar Dissolves. |
|
5
Done
|
Serve Warm or Cold. |
