Name: Rhubarb Conserve
Yield: Makes about 8 pints
Cuisine: Pickles and Preserves, Fruit
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

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For best flavor, let this meld a few days – preferably a few weeks before serving. –English Meadows Inn, Kennebunkport. Maine

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.