Rhubarb Conserve

An old fashioned recipe well worth the time. 

A unique combination of flavors, to enjoy
one of spring's treats.

As Always,

ENJOY!

Recipe Source: Cooking From Quilt Country by Marcia Adams

1 1/4 lbs. rhubarb chopped

1 large orange slice very thin

1/2 large lemon sliced very thin

4 cups sugar

1/4 cup coarsely chopped pecans

2 Tbs. golden raisins

1/4 tsp. ground cloves

 Place rhubarb in a large saucepan.  Cut each orange slice into 8 pie shape wedges, and each lemon slice into 14 pie shape wedges.  Add to the rhubarb along with the sugar, and mix well.  Bring to a boil over high heat, then lower heat and simmer, uncovered, for 40 minutes.  Add remaining ingredients and cook 5 minutes longer.  Ladle into sterilized jars and process in a water-bath canner at a simmering temperature of 180-185 degrees, for 10 to 15 minutes.  This conserve also freezes very well.