Stewed Rhubarb

Ingredients
1 bunch of rhubarb (750g), trimmed and roughly chopped
150g rapadura / panela (or as desired)
2 tablespoons of water
1 tablespoon of lemon juice
rind of half a lemon
rind of half an orange

Method
Place the rhubarb, rapadura, water and lemon juice and lemon and orange rind into a medium sized saucepan and set to a low heat and cover. Simmer gently, stirring occasionally for 10-12 minutes until rhubarb is tender. Remove from heat and set aside in a medium bowl, covered. Note: the leaves of the rhubarb are poisonous and should not be consumed!