Recipe - Ginger-Rhubarb Sauce

1 pound Fresh or frozen rhubarb
cut in 1in pieces
1 cup Orange juice
One fourth cup Sugar
1 Orange (zest only)

This is very good served with roast duck or pork.

SIMMER THE RHUBARB and the orange juice with One half the zest for 15 minutes,
uncovered. Add the sugar and cook 15 minutes more. This will keep several
days in refrigerator, or may be frozen. Top with the remaining zest before
serving. Makes 2 Cups

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini