Rhubarb Conserve
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Yield: Makes about 8 pints
For best flavor, let this meld a few days -- preferably a few weeks before serving. --English Meadows Inn, Kennebunkport. MaineIngredients:
4 pounds rhubarb3 pounds granulated sugar
2 pounds brown sugar
1/2 cup preserved ginger
1/3 cup preserved orange
Grated rind and juice of 2 lemons
1 pound seedless raisins
Instructions:
Wash, peel, and cut rhubarb in 1-inch pieces. Mix all the ingredients together and let stand 30 minutes. Simmer for 2 hours, pour into jars, seal, and label.Browse Similar Recipes
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