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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 8 |
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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. Ingredients:
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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