- 1 teaspoon orange zest
- 4 cups rhubarb, chopped
- 1 cup granulated sugar
- 1/8 teaspoon Kosher salt
- 2 tablespoons fresh orange juice
- Combine orange zest, rhubarb, sugar and 1/3 cup water in a medium saucepan. Cook over medium heat – stirring occasionally – 6 to 8 minutes, until rhubarb is very soft and just starting to fall apart.
- Stir in salt and orange juice.
- Serve warm over ice cream, or room temperature/cold on toasts with cheese.