Rhubarb Preserves

Yield: 3 pints. Wash rhubarb and cut into small pieces. Peel stalks if skin is tough. Combine in a saucepan with the sugar, orange peel and orange juice. Stir over low heat until sugar is dissolved, the bring to boiling over medium heat. Reduce heat and cook slowly until mixture thickens, about 30 minutes, stirring occasionally. Ladle into clean, hot jars and seal, following manufacturer's directions. Process by simmering in boiling water bath for 10 minutes.