RHUBARB CONSERVE

Ingredients:
rhubarb  - 1 litre
Lemon - 1
Orange - 1
Water - 250 ml
Sugar - 750 ml
Raisins - 250 ml
Walnuts - 125 ml

Method:

• Wash rhubarb and cut into pieces.
• Squeeze lemon and orange and save juice; grind rind.
• Simmer rind in the water until tender (20 min).
• Add juice, rhubarb and sugar, stir until sugar is dissolved.
• Continue to boil rapidly, stirring constantly until thick (15 min).
• Add raisins, washed if necessary, and nuts and bring to a boil again. Boil 5 min.
• Pour into sterilized glasses; seal with wax.

Variations:

Rhubarb and Pineapple Conserve: - Replace raisins and walnuts with shredded fresh pineapple or drained crushed pineapple, 500 ml.

Ginger Rhubarb Conserve: - Add grated fresh ginger root (5 ml).