Title: Rhubarb-orange relish
 Categories: Relishes, Vegetables
      Yield: 6 Servings
 
      2 lg Ribs rhubarb, cut into
           -1/2-inch pieces, about 2
           -cups
      2    Oranges, zest grated, peel
           -and white pith cut away,
           -fruit cut into 1/2-inch
      1    Lemon, zest grated, juiced
  1 1/2 c  Sugar
    1/2 c  Water
 
  posted by Perry Lowell, INTERCOOK Echo, Feb. '92
  
  Preparation:  20 minutes Cook: 30 minutes
  
  Combine rhubarb, orange zest and fruit, lemon zest and juice, sugar,
  and the water in medium saucepan. Heat to boiling, stirring
  occasionally, over medium-high heat. Reduce heat to medium-low;
  simmer uncovered, stirring occasionally, until rhubarb is tender and
  relish is thickened, about 30 minutes.
  
  Serve at room temperature, or cold, with roast pork or chicken,
  turkey, ham, or sliced pound cake.
  
  Calories per 1/4 cup:  108 Carbohydrates: 108 calories, 27 grams
  
  Info:  Good Food magazine, April 1987