Step 1

Wash and chop rhubarb into 1/2 inch pieces.

Step 2

In a pot on medium-low heat add the rhubarb pieces along with the honey, orange juice and orange zest.

Step 3

Cover the pot with a lid and leave it to simmer for approximately 20 minutes. Stir the rhubarb mixture every 5 minutes or so as it cooks. The cooking time may vary slightly depending on whether you prefer a smoother consistency or rhubarb stew that's a bit chunkier. I recommend cooking for closer to 25 minutes for a smooth consistency.

Step 4

Store in an airtight container in the fridge for up to 5 days. Serve either hot or cold.