Orange-Rhubarb Sauce

• 1 cup (250 ml) orange juice (freshly squeezed or store-bought)
• 1/2 cup (100 g) sugar, or more to taste
• 3/4 pound (340 g) rhubarb, leaves trimmed, and stems cut into 1/4-inch (6-mm) slices (about 3 cups)

1. In a medium saucepan, combine the orange juice, sugar, and rhubarb pieces.
2. Bring to a boil over medium-high heat, stirring occasionally, then remove from the heat, cover, and let stand until the rhubarb is tender, about 10 minutes.
3. In a food processor fitted with the metal blade, or in a blender, puree the rhubarb and its cooking liquid until smooth.
4. Taste for sweetness and add more sugar, if desired.
5. This sauce can be stored in the refrigerator for up to 5 days.

orange juice, sugar, rhubarb

Taken from www.epicurious.com/recipes/food/views/orange-rhubarb-sauce-379672 (may not work)