2-3 pounds turkey breast, skin removed
2 cups chopped rhubarb
3 tablespoons sugar
2 tablespoons water
1 tablespoon thawed frozen orange juice concentrate
1/2 teaspoon orange peel

Combine rhubarb, sugar, water, orange juice and orange peel in a saucepan. Bring to boiling, reduce heat. Cover and simmer about 5 minutes or until rhubarb is tender. Remove from heat and let cool.

Place turkey breast on a rack in a shallow baking pan. Spread 1/4 cup sauce over the turkey. Roast in 375°F oven for 40 minutes. Spread 1/4 cup more sauce over turkey. Continue roasting about 35 minutes or until meat thermometer reads 165°F in the thickest portion of turkey breast.

Let turkey stand covered about 15 minutes before slicing. Reheat any remaining sauce and serve with turkey.