Rhubarb, a spring staple of Irish gardens, is macerated with sugar and gently cooked with orange zest and cinnamon into a compote. Kept slightly chunky, it is enjoyed warm or cold at breakfast or teatime.
Mix the sliced rhubarb with the sugar, orange zest and orange juice, cover and let it macerate at room temperature for 60 minutes; this draws out the rhubarb's own juice.
Transfer the unstrained mixture with the cinnamon stick to a pot and simmer over low heat, covered, for 12 minutes, until the rhubarb is soft but still holding its shape.
Remove the cinnamon stick and let the compote cool at room temperature; serve it warm or cold.
Do not overcook the rhubarb — simmering it past 12 minutes breaks the pieces down into a smooth purée; watch the time if you want a chunky texture.
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