Prepare your rhubarb by washing and cutting it into chunks. I cut mine into 5cm/2inch pieces.
Put it into a medium size saucepan together with the juice and zest of one orange, sugar and the flavourings of choice.
Cook on a medium heat stirring from time to time (especially at the beginning before rhubarb has released its juices) for anything between 5-10 minutes until tender. depending on your preferred consistency of the rhubarb. The exact cooking time will depend on how you'd like to serve your rhubarb and whether you'd like the chunks to hold their shape or you're more after mushier consistency.
Take the pan off the heat, let it cool slightly and enjoy!
Nutritional information is approximate, per serving (Based on 6 servings) and should be treated as a guideline only.
Feel free to use any type of sugar you want and also adjust the amount to your taste. For sugar-free option you could use honey (if not vegan), maple, agave or date syrup.
If you don't have an orange substitute it with 5 tablespoon orange juice and perhaps zest of a lemon (optional). Alternatively, use water instead of juice and skip zest altogether.
Store in the fridge for up to 2 weeks or freeze for up to a year.
Make sure you wash your rhubarb thoroughly but there is definitely no need to peel it.
It won't be applicable if you buy your rhubarb in the supermarket but if you happen to grow your own make sure to discard the leaves which are poisonous to humans due to high quantity of oxalic acid.
Depending on how you'd like to serve your rhubarb you can cut it into smaller or bigger pieces. Early forced rhubarb (which is beautifully pink) looks particularly nice when served in larger pieces that are holding their shape.
The longer you cook the rhubarb for the mushier it gets so make sure to cook it as per your own preference. You'd aim for rhubarb to be tender when pierced with a knife but it doesn't necessarily need to fall apart (unless you want it to).