Rhubarb can be use in baked pie fillings, puddings, tarts, and jams. It blends well with strawberries, apples, and many other flavors like grated orange rind, ginger, mace, and cinnamon.
INGREDIENTS | MAKES 5 PINTS
6 cups rhubarb, cut up
2 cups sugar
2 cups raisins
2 oranges, peeled and sliced
Mix all ingredients together and let sit overnight.
Cook over medium to low heat for about 20 minutes until thickened the next morning.
Bottle in sterilized jars and seal.