Instructions: Rinse the rhubarb quickly under cold water and wipe dry with a clean towel.

Trim and discard every bit of leaf and the tough inch or so at the bottom end of each stalk. Cut lengthwise into 1/3 inch-thick strips, then crosswise into 2 inch pieces. You should have about 6 cups.

Grate the zest of the orange into a 9- or 10 inch non-reactive baking dish and squeeze in about 3 tablespoons of the juice. Add the rhubarb and sugar and toss everything together until the rhubarb is coated with the sugar and the juice.

Cover and bake for 25 minutes. Remove the cover and bake for five to 10 minutes, or until a knife slides easily into the rhubarb.

Serve warm or at room temperature.

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