Rhubarb Preserve

Preparation info

    • Difficulty


Appears in

The Farmhouse Kitchen

The Farmhouse Kitchen

By Mary Norwak

Published 1991

  • About


  • 3½lb rhubarb
  • 3½lb sugar
  • 1 lemon
  • 2oz blanched split almonds


    Peel the rhubarb and cut it into neat pieces. Put over a low heat until the juice runs. Add warm sugar, grated rind and juice of the lemon, and split almonds. Stir until sugar is dissolved, and boil for forty-five minutes until thick and brown. Pour into hot jars and cover. This is a good way of using autumn rhubarb.