Cook in stainless steel saucepan.
Zest the orange peel using fine shredder- avoid inner white cover.
Squeeze as much juice as possible from the orange using a juicer.
Add the zest (finely shredder orange peel), and the juice along with the sugar to the cooking rhubarb.
Cook until mix thickens and rhubarb has broken down.
Poured into two small sterilized jars.
Refrigerate and enjoy.