Pink Rhubarb With Oranges and Walnuts
The beautiful pink colour of this dish is perfect for spring. Enjoy it alone or as a side dish to lean roast pork or ham.
1 pound(s), peeled and cut into 1/2-inch pieces
Unsweetened orange juice
1 medium, peeled and sectioned
¼ cup(s), toasted
- Place rhubarb and water in a large skillet. Simmer over medium heat until tender when pierced with fork, about 8 minutes; do not overcook.
- Remove from heat and stir in remaining ingredients. Serve warm or cold. Yields 1/2 cup per serving.