Rhubarb with orange

Today's the day ........................ for a makeover
 
The humble rhubarb often gets a bad press in the delicious desserts stakes - but that's often not its fault.  Here's an easy and attractive way of serving this often badly prepared dessert.
 
Ingredients (Serves 4 – 6)  
 
2lb rhubarb
¼ pint water
8 oz castor sugar
rind and juice of 1 orange
 
Method
Trim and wash the stalks of rhubarb, then cut into 1-inch lengths.  Measure the water and sugar into a large saucepan.  Stir over low heat until the sugar is dissolved, then bring up to the boil.  Add the rhubarb, bring back to the boil, then lower the heat and simmer very gently, covered with a lid, for 3-5 minutes.  Draw the pan off the heat and leave covered for a further 5-10 minutes until the rhubarb is quite soft but still in pieces.  Add the finely grated rind and juice of orange.  Pour into a serving bowl.  Cool, then chill until ready to serve.
 
The orange combines perfectly with the flavour of rhubarb.  Serve it with cream, ice cream, yoghurt - or anything else you fancy .......................