Method

• Scrub rhubarb, trim ends, and cut lengthwise down center
• Cut rhubarb into ½ slices
• Combine rhubarb, orange juice, sugar, vanilla, nutmeg in large, heavy-bottomed, non-reactive saucepan and place over medium-high heat
• Stir, cover and bring to simmer, which will just take a few minutes Remove lid, stir well and reduce heat to medium
• Cover and cook 5 minutes
• Remove lid and stir
• Cover and let stand, sauce will continue to cook a little as it stands
• The sauce should be about the consistency of thick soup
• If you want it thicker, cook a few minutes more with lid off
• Serve warm or at cool room temperature; it can be easily reheated