Tuesday, July 1, 2008

Rhubarb Conserve

Ingredients:

4 c rhubarb
2 c sugar
1 c seeded raisins
½ c blanched almonds or walnuts, well chopped

Directions:

Cut rhubarb into ½ inch pieces
Cover with sugar; stir well to coat, let stand 6 hrs
Put over slow fire and bring to boil
Add raisins and blanched nuts
Cook slowly until thick
Grated orange and juice may be added if desired

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