Rhubarb, orange and ginger

On Christmas Day I found myself the grateful recipient of a large bunch of rhubarb from my sister’s garden. I am not sure what the variety is, but someone suggested from the photo that it was “ruby red” and it may well be so. I decided I would cook it in orange juice and add some ginger for an extra bit of flavour. Yum!

And the blogpost? I have been slack about blogging in recent times in part due to Google not keeping its Blogger app up to date as I had found this an easy way to work with my photos and text in one place on my phone. But for years I had participated in #blog12dayschristmas and when I saw posts this week from someone with whom I had participated in the past,  I thought of blogging again. As a result, I have found a third party app for Blogger and this is my first  experiment with it.

Ingredients 

4 cups rhubarb 

2 oranges

2 teaspoons crushed ginger root

Mode

Remove all the leaves from the tops of the rhubarb and dispose of carefully

Slice the bottom to clean off

Slice the rhubarb stalks into pieces about two inches long

Place in a saucepan

Squeeze the oranges and add the juice to saucepan

Crush the ginger and add

Bring mixture to a boil

Then simmer for about 5 minutes

Cover and allow to cool