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Slice the rhubarb stalks on the diagonal 1/2-inch thick or a little thicker, and put them in a bowl with the sugar, orange zest, and juice. Toss well and let stand for a good hour or more. (This draws out the juices, but skip this step and just go ahead and cook it if that works better for your schedule.)
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Slide the macerated rhubarb into a shallow pan and set it over medium-high heat. Once the juice has come out and begins to boil, add the cloves, lower the heat, and simmer
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gently until the rhubarb is tender. If you have little broken pieces of frozen raspberries or somewhat smashed fresh ones, add them now.
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Once the rhubarb is tender but hopefully still holding its shape, turn off the heat and fold in the raspberries. Chill, then add a bit of ground pepper over the top. It should keep well, refrigerated, for about a week.