Home › Preserving › Rhubarb Conserve

Rhubarb Conserve

3½ pounds rhubarb 3 pounds sugar Grated rind and juice 2 lemons pound blanched almonds pound candied orange peel Chop the rhubarb fine, add the sugar, lemon juice, and rind, and set to cook. When the sugar is melted and the mixture is boiling throughout, add the almonds, - chopped fine, and the peel shredded very fine, and let cook about thirty minutes. Store as jelly.

Rhubarb Conserve No. 2 8 cups sugar 3 pints rhubarb in bits 2 oranges, grated, rind and juice pound raisins, seeded I cup blanched almonds, sliced a cup water Cook the ingredients save the nuts twenty minutes; add the nuts, and boil five minutes.