Roasted Rhubarb Compote

INGREDIENTS

• 1 pound rhubarb
• Finely grated zest of 1 medium orange (about 1 packed tablespoon)
• 3 tablespoons freshly squeezed orange juice (from 1 medium orange)
• 1/2 cup granulated sugar

INSTRUCTIONS

1. Heat the oven to 350°F and arrange rack in middle. Rinse rhubarb under cold water, trim ends, and remove any leaves. Slice each stalk in half lengthwise, then cut each half crosswise into 1-inch pieces.
2. Combine rhubarb, orange zest, orange juice, and sugar in an 8-by-8-inch glass baking dish; toss together until rhubarb is well coated with sugar.
3. Cover with aluminum foil bake until rhubarb has released a lot of juice, and mixture is be bubbling, about 25 minutes.
4. Remove foil and bake until juices are slightly thickened and syrupy, about 10 minutes. Remove from the oven and cool

Source: Chow.com