Rhubarb and orange compote

Using a vegetable peeler, cut two 5cm-long pieces orange rind from orange. Juice orange. Place rhubarb, sugar, orange rind and orange juice in a saucepan over medium-low heat. Cook, covered, stirring, for 6 minutes or until rhubarb starts to soften.

Remove lid. Cook, stirring occasionally, for 5 to 6 minutes or until rhubarb is just tender. Remove from heat. Cool completely. Serve.