Rhubarb Conserve

1. 1

   Place rhubarb in a large saucepan.

2. 2

   Cut each orange slice into 8 pie-shaped wedges, and each lemon slice into 14 pie-shaped wedges.

3. 3

   Add to the rhubarb along with sugar, and mix well.

4. 4

   Bring to a boil over high heat, then lower heat and simmer, uncovered, for 40 minutes.

5. 5

   Add remaining ingredients and cook 5 minutes longer.

6. 6

   Label into sterilized jars and process in a water-bath canner at a simmering temperature of 180u00b0 to 185u00b0 for 10 to 15 minutes.

7. 7

   This conserve also freezes very well.

8. 8

   Serve on crackers, toast or bagels, with or without cream cheese.

* Per serving · 4 servings · Values may vary.

No additional tips available.