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 cups
- 4 cups rhubarb, cut into 1/2 inch slices
- 2/3 to 1 cup sugar
- 1/4 cup orange juice
- 1/4 tsp cinnamon
InstructionsIn 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.