This recipe came from a microwave cookbook about fifteen years ago. I've used it every spring ever since. I use it on ice cream and on shortcake with whipped topping.
4 cups rhubarb, cut into 1/2 inch slices
2/3 to 1 cup sugar
1/4 cup orange juice
1/4 tsp cinnamon
In a 2 quart glass casserole, toss
together rhubarb, sugar and cinnamon. Stir in orange juice.
Cover; microwave at FULL power, checking every 7-9 minutes until rhubarb is tender. Stir each time you check for tenderness.
This recipe was submitted by one of our readers and has not been tested by our food editors. We are not responsible for errors in this recipe, but if you find one, please let us know.