- 2 oranges or sumo mandarins
- 4 cups coarsely diced rhubarb
- 1 shallot, minced
- 2 tablespoons maple syrup
- Salt to taste
Use a knife to remove peels and pith from both oranges. Working over a bowl to catch juice, carefully cut between membranes to release orange segments.
Place rhubarb, shallot and maple syrup in a heavy saucepan and bring to a gentle boil. Reduce heat and simmer until rhubarb is tender. If desired, add salt to taste.
Gently stir in orange segments and juice until mixture is well combined. Serve warm or at room temperature.
Delicious over cheddar cheese or with grilled fish, duck or roasted ham.