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Rhubarb Conserve


Mon, May 8th, 2000
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4 cups rhubarb, diced
2 1/2 cups sugar
1 cup raisins
1/4 cup orange juice
1 tablespoon lemon juice
1 teaspoon orange peel, grated
1 teaspoon lemon peel, grated
1/2 cup chopped nuts
• Combine all ingredients except nuts in saucepan. Bring to boil over med. heat, reduce heat and simmer 30-40 mins., stirring occasionally ‘til mixture is thick. Skim off foam-discard. Remove from heat, stir in nuts. Place in sterilized jars and seal - or refrigerate. Makes 2 pints or 6-8 little jars.

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