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“I love rhubarb anything - pie, cobblers or just plain stewed rhubarb. I came across this recipe in an old cookbook my mother used. The cookbook is dated 1945. I was afraid of all the lemon in the recipe since rhubarb is already quite sour but I went ahead and put it all in. The first batch was gone almost immediately and I have made it often since then.”
READY IN:
50mins
YIELD:
6 6 ounce jars
UNITS:
US

Ingredients Nutrition

Directions

  1. Wash rhubarb and cut into thin slices without peeling it.
  2. Wash lemon and grate the zest or shave off the yellow rind in very thin, small strips.
  3. Add lemon rind and sugar to rhubarb and mix well.
  4. Let it stand at least one hour or even overnight is fine.
  5. When you are ready to cook it, add the juice of the lemon and cook down quickly until thick.
  6. Pour into clean hot jars and seal.

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