Wash your rhubarb stalks and trim off the end before cutting into 2 inch (5cm) pieces.
Place into a pot with, salt and the citrus peel (squeeze the peel a little first so that the fragrant oils are released) and fill with water until almost covering the rhubarb. Cover and place over a medium heat for 10-15 mins. The rhubarb is ready when it is falling appart and a soft, pulpy consistency.
Cool completely in the pot before transferring into a clean, airtight container for storing in the fridge for up to a week. Serve on yoghurt or with a generous lashing of cream and sweeten with honey or stevia to taste.