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5–6 lb
.Medium
By Audrey Ellis
Published 1971
Wash the rhubarb and cut into 1-inch pieces. Put into a casserole 40 with 1 lb. sugar and cook in a slow oven, for about 20 minutes, or until the fruit is soft but not broken. Put the rhubarb into a preserving pan with the remaining ingredients and cook over a low heat until the sugar has dissolved. Boil rapidly until setting point is reached, about 30 minutes. Pour into hot sterilized jars and