1 cup (250 ml) orange juice (freshly squeezed or store-bought)
1/2 cup (100 g) sugar
or more to taste
3/4 pound (340 g) rhubarb
leaves trimmed
and stems cut into 1/4-inch (6-mm) slices (about 3 cups)
Instructions
In a medium saucepan, combine the orange juice, sugar, and rhubarb pieces.
Bring to a boil over medium-high heat, stirring occasionally, then remove from the heat, cover, and let stand until the rhubarb is tender, about 10 minutes.
In a food processor fitted with the metal blade, or in a blender, puree the rhubarb and its cooking liquid until smooth.
Taste for sweetness and add more sugar, if desired.
This sauce can be stored in the refrigerator for up to 5 days.