Rum And Rhubarb Compote - cooking recipe

Ingredients

4 cups trimmed rhubarb, chopped into 1-inch pieces (about 1 1/2 lbs)
2/3 cup granulated sugar
3 tablespoons rum
1 teaspoon orange rind, finely grated

Preparation

In an 8-cup microwaveable dish, combine rhubarb, sugar, 2 tbsp of the rum and orange rind.
Cover and microwave on high for 5 to 6 minutes, stir gently once, cook until rhubarb is tender.
Stir in remaining rum.
Let cool (mixture will thicken).
Serve warm or at room temperature.