*AT THE END OF THE RECIPE IS A LINK TO A DOWNLOADABLE PDF FILE TO SAVE OR PRINT AND ADD TO YOUR COLLECTION.
- 2 1/2 pounds fresh rhubarb, chopped
- 2 cups white sugar
- 2 teaspoons grated orange zest (grated orange peel)
- 1/3 cup orange juice
- 1/2 cup water
- In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
- Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.