You will need
½ cup (125 ml) white sugar
± 3 drops red colouring
2 t (10 ml) cornflour
500 g rhubarb, trimmed and cut into 5 cm pieces
zest of 1 orange
1 cup (250 ml) fresh orange juice
In a medium saucepan, toss the sugar, red colouring and cornflour.
Add the rhubarb, orange zest and juice. Mix.
Bring to a gentle boil. Cook for 10 – 15 minutes until rhubarb is very soft when pierced with a fork. Cool.
Serve with double cream plain yoghurt.