Roasted Rhubarb Compote Recipe

• 1 pound rhubarb
• 1 tablespoon orange zest (from 1 medium orange)
• 3 tablespoons freshly squeezed orange juice
• 1/2 cup granulated sugar

1. Heat the oven to 350 degrees F and arrange a rack in the middle.
2. Rinse rhubarb under cold water, trim ends, and remove any leaves.
3. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
4. Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
5. Cover the dish with aluminum foil and bake until the rhubarb has released a lot of juice and the mixture is bubbling, about 35 minutes.
6. Remove the foil and continue baking until the juices are slightly thickened, about 20 minutes.
7. Remove from the oven and let cool.

rhubarb, orange zest, freshly squeezed orange juice, granulated sugar

Taken from www.chowhound.com/recipes/roasted-rhubarb-compote-10908 (may not work)