Braised Rhubarb with Oranges and Walnuts
- Total Time
The beautiful pink color of this dish is perfect for spring. Enjoy it alone or as a side dish to lean roast pork or ham.
uncooked rhubarb1 pound(s), peeled and cut into 1/2-inch pieces
mineral water1 Tbsp
sugar3 ½ Tbsp
unsweetened orange juice2 Tbsp
orange(s)1 medium, peeled, white pith and pits removed, segmented
walnut(s)¼ cup(s), toasted
orange zest1 tsp
- 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 about 1/2 cup per serving.