In a large heavy saucepan, combine 4 cups of chopped fresh rhubarb, 1 cup of organic cane sugar, the zest of one orange, 1/4 cup of fresh orange juice, and 1/2 teaspoon of ground cardamom. Stir gently to mix the ingredients thoroughly.

Place the saucepan over medium to medium-low heat, stirring occasionally as the sugar dissolves and the rhubarb begins to release its juices.

Continue to cook the rhubarb compote for an additional 5 to 10 minutes, stirring occasionally until the rhubarb softens.

Once the desired texture is reached, remove the saucepan from heat and let the compote cool slightly before transferring to a clean glass jar.