7 – 8 medium stalks of rhubarb
4 tablespoons granulated sugar (or more to taste)
Juice and zest of 1 small orange
1 teaspoon Rain’s Choice pure Vanilla Extract
1/2 teaspoon cinnamon
Salt and freshly ground black pepper
Trim rhubarb stalks and remove any leaves. Cut stalks into 1-inch chunks. Place in a 3 quart saucepan. Add sugar, orange juice and zest. Bring to a boil over medium-high heat, then reduce to a simmer. Cook until the fruit has softened and can be pressed with a spoon 20 – 30 minutes.
Place in a serving bowl and add vanilla, cinnamon, salt and pepper to taste.
Serve with pork roast or chops.