Title: Rhubarb conserve
 Categories: Condiments
      Yield: 6 Servings
 
      2 lb Rhubarb
      2    Oranges
    1/2 c  Chopped nuts
      1    Lemon
  3 1/2 c  Sugar
 
  Grate rind of oranges and lemon.  Extract juice.  Wash rhubarb. Cut in
  1/2-inch pieces.  Combine all ingredients except nuts and heat slowly
  until sugar is dissolved. Simmer slowly, stirring constantly, until
  mixture is thick and clear.  Add nuts and cook 5 minutes. Mrs. Edward
  Lukasiewig, Farwell, NE.