This recipe came from a microwave cookbook about fifteen years ago. I’ve used it every spring ever since. I use it on ice cream and on shortcake with whipped topping.
Yield:
Makes 2 2/3 cupsIngredients
4 cups rhubarb, cut into 1/2 inch slices
2/3 to 1 cup sugar
1/4 cup orange juice
1/4 tsp cinnamon
Instructions
In a 2 quart glass casserole, toss
together rhubarb, sugar and cinnamon. Stir in orange juice.
Cover; microwave at FULL power, checking every 7-9 minutes until rhubarb is tender. Stir each time you check for tenderness.
