Here’s one of our most-requested recipes, from the prolific rhubarb plants we have at Brambleberry.
4 cups rhubarb (Freeze the rhubarb and defrost for better result)
¾ cup sugar
2/3 cup orange juice, divided usage
¼ cup corn starch
Combine rhubarb, sugar and one-half of the orange juice in a saucepan. Boil on high until rhubarb fibers are dissolved, stirring frequently and making sure it does not burn. Dissolve corn starch in remaining orange juice then add to rhubarb. Continue cooking 3 to 5 minutes until sauce thickens. Cool at room temperature and refrigerate overnight. Serve with whipped cream.