directions
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1
Wash rhubarb
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2
Cut into small pieces
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3
Cover with boil- ing water and let stand 3 minutes
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4
Drain
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5
Add sugar, vinegar, rind and juice of oranges and lemons, and spices
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6
Cook over low heat so as not to scorch
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7
When mixture thickens, pour into hot sterilized canning jars
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8
Process in boiling water bath 10 minutes.
RHUBARB CONSERVE
ingredients
- 5 pounds rhubarb stalks
- grated rind and juice of 2 lemons
- grated rind and juice of 2 oranges
- 8 cups sugar
- 3 cups cider vinegar
- 1/2 teaspoon powdered cloves
- 1 teaspoon cinnamon