Title: Rhubarb & pineapple conserve
 Categories: Preserves
      Yield: 1 Servings
 
      4 c  Shredded fresh pineapple
      1 c  Water
      8 c  Sliced rhubarb
      2    Oranges, juice and grated
           -- rind
      7 c  Sugar
      1 c  Blanched almonds
 
  Place pineapple in a pan with water and cook covered until tender. Add
  rhubarb, juice and grated rind of oranges, and sugar. Heat slowly,
  stirring till sugar is dissolved. Cook rapidly until thick and clear.
  Add almonds and allow to cool slightly. Pour into clean hot jars,
  allow to cool and seal. (Makes 5-6 1-lb jars) ~--