Trim and cut <quantity>4<unit>stalks</unit></quantity> of rhubarb

Add <quantity>¾<unit>cup</unit></quantity> of white sugar to a pan with <quantity>1<unit>cup</unit></quantity> of water

Add <quantity>1</quantity> strip of orange peel. Bring the syrup to a boil

Add the rhubarb. When the liquid returns to a boil, cover with a lid and remove it from the heat

Let it cool to room temperature for 30m, until it cooks through. Reserve the liquid. The poached rhubarb is ready

Serve it as part of a breakfast spread or with some Greek yogurt and orange zest.