Gowrie House Rhubarb Conserve

Chef #570804 Halifax Liz's Note:

This is a wonderful way to use up some of the rhubarb that is in season right now and comes from a cookbook called "Our of Nova Scotia Gardens". P.S. this makes 4 - 8 oz. jars

• Total Time: 1 hrs 10 mins
• Prep Time: 10 mins
• Cook Time: 1 hrs

Ingredients:

Yield: 4 cups

• 4 cups rhubarb (cut in 1 inch pieces)
• 2 oranges, zest of and juice
• 2 lemons, zest of and juice
• 4 cups white sugar
• 1 cup coarsely chopped walnuts

Directions:

1. Combine rhubarb, orange and lemon juices and zest in heavy saucepan. Add sugar and heat gently until the juice begins to be drawn out of the rhubarb.
2. Raise the heat and cook rapidly, stirring constantly, for 20 - 40 mins., or until mixture thickens and clears.
3. Remove from heat and add walnuts.
4. Pour at once into hot sterilized jars and seal.