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.