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Description Edit

Makes 2 cups.

Ingredients Edit

Directions Edit

  1. Simmer the rhubarb and the orange juice with ½ the zest for 15 minutes, uncovered.
  2. Add the sugar and cook 15 minutes more.
  3. This will keep several days in refrigerator, or may be frozen.
  4. Top with the remaining zest before serving.

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