Juice the oranges. Wipe and trim the rhubarb and cut into 2–2.5cm chunks. Place in a large pan with the sugar and orange juice.
Gently bring the mixture to the boil, stirring carefully without crushing the rhubarb pieces. Boil rapidly for 5–6 minutes. Remove from the heat and rest for 5 minutes before pouring into warm, sterilised jars.
«This recipe is for the bright pink forced rhubarb available between January and April. You could add pared orange rind and a vanilla pod for a more complex flavour.»