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“Based on a recipe from Joan Bestwick’s book, Life’s Liitle Rhubarb Cookbook. It can’t get more simple than this! I haven't made this yet so I guessed on the cooking times. My rhubarb is already peeking out of the ground, so I will try this when it's ready and update accordingly.”
READY IN:
1hr
YIELD:
2 1/2 quarts
UNITS:
US

Ingredients Nutrition

  • 2 quarts rhubarb, chopped into 1/2-inch pieces
  • 6 cups sugar

Directions

  1. Add all ingredients to a heavy kettle and cook until thick.
  2. While hot, spoon into sterile jars and seal.

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