Food
Rhubarb Conserve
By Yankee Magazine|Dec 14 2007|
For best flavor, let this meld a few days — preferably a few weeks before serving. –English Meadows Inn, Kennebunkport. Maine
Yield
Makes about 8 pints
Ingredients
4 pounds rhubarb
3 pounds granulated sugar
2 pounds brown sugar
1/2 cup preserved ginger
1/3 cup preserved orange
Grated rind and juice of 2 lemons
1 pound seedless raisins
Instructions
Wash, peel, and cut rhubarb in 1-inch pieces. Mix all the ingredients together and let stand 30 minutes. Simmer for 2 hours, pour into jars, seal, and label.
