Prevent your screen from going dark
Makes 4 to 6 servings 1x
Time 30 minutes, plus time to chill
1. Grate the zest of the orange and juice the orange. String the rhubarb, then cut it into roughly 2-inch lengths.
2. Put the rhubarb, sugar, 4 cups water, orange juice, and half the zest in a large saucepan and bring to a boil. (Wrap and refrigerate the remaining zest.) Turn the heat down to medium and cook until the rhubarb begins to fall apart, 10 to 15 minutes.
3. Chill; if you’re in a hurry, pour the mixture into a large bowl and set that bowl in an even larger bowl filled with ice water. When cool, whisk briefly to break up the rhubarb, adding the reserved zest at the same time. Cover and refrigerate until cold. Serve cold, garnished as you like.
— Recipe from How to Cook Everything Vegetarian: Completely Revised Tenth Anniversary Edition