Rhubarb Preserve

• 3½lb rhubarb
• 3½lb sugar
• 1 lemon

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.