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Rhubarb Conserve

Ingredients
  • 1 orange, peeled
  • 2 lemons, peeled
  • 1 cup water
  • 1 pound rhubarb, cut into small pieces
  • 2 cups sugar
  • 1 cup almonds, blanched and finely chopped
Instructions

Parboil the orange and the lemons in one cup of water for five minutes, drain. Remove the seeds from the orange and lemons and finely chop the pulp and skins. Combine the chopped orange, lemons, and rhubarb with the sugar and heat slowly until the sugar is dissolved. Boil rapidly until mixture is somewhat thick, stir constantly. Add the almonds and pour at once into hot sterilized glass jars and seal.

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