Serves 4 to 6, adapted from Vegetarian Cooking for Everyone by Deborah Madison
This is great served cold with a smidgen of cream or with yogurt for breakfast!
1-1/2 pounds of rhubarb
1/2 cup sugar or honey or to taste
3 whole cloves
Grated zest and juice of 1 orange or lemon
Chop the rhubarb into short pieces and put in a heavy pan with the sugar, cloves, zest and juice. Cook over low heat until the rhubarb has broken down, about 10 minutes or so. Taste and sweeten if needed. As a variation you could also add some strawberries, sections of blood orange,tangerine or sliced mango to the rhubarb.
