Wash the rhubarb and cut into chunks. Cut the figs into small pieces. Mix the fruit, sugar and lemon juice in a bowl and leave to stand for 24 hours. Put into a pan and bring to the boil. Boil rapidly to setting point. Cool for 15 minutes and then stir well to distribute the figs. Pour into hot jars and cover.
© 1978 Mary Norwak estate. All rights reserved.