Trim and chop the rhubarb.
Take the zest from the orange (a zester is good for this if you have one, otherwise be sure not to get too much of the white pith), and squeeze the juice from the orange.
Place rhubarb, orange juice, zest and sugar in a medium sized pan, with about two tablespoons of water.
Bring to the boil, then turn down the heat and simmer for 6-8 minutes, until the rhubarb is cooked (it should be soft, but shouldn't fall apart).
Serve with double cream.
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