Rhubarb conserve

Yield: 6 servings

Measure Ingredient
2 pounds Rhubarb
2 \N Oranges
½ cup Chopped nuts
1 \N Lemon
3½ cup Sugar

Grate rind of oranges and lemon. Extract juice. Wash rhubarb. Cut in ½-inch pieces. Combine all ingredients except nuts and heat slowly until sugar is dissolved. Simmer slowly, stirring constantly, until mixture is thick and clear. Add nuts and cook 5 minutes. Mrs. Edward Lukasiewig, Farwell, NE.

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