Prep 1 hr
Cook 3 hrs
I haven't made this yet but it sounds good.
- Dice rhubarb.
- Slice lemon and oranges paper thin.
- Add water to the lemons and oranges.
- Cook on low 30 minutes.
- Add sugar and rhubarb.
- Set aside for one hour.
- Bring to a boiling point and simmer for 2 hours stirring frequently so it doesn't burn.
- Pour into sterilized pint jars and seal.
My mother made this for years. It is still one of my favorite breakfast treats! Mom always used a paraffin seal, but you could use a water bath instead. Stores very well...seemingly indefinitely.