|Diced rhubarb||12 Ounce (3 Cup)|
|Sugar||1 Cup (16 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Grated orange peel||2 Teaspoon|
|Orange juice||1⁄3 Cup (5.33 tbs)|
|Grated lemon peel||1 Teaspoon|
|Lemon juice||3 Tablespoon|
|Chopped maraschino cherries||1⁄3 Cup (5.33 tbs)|
|Chopped walnuts||1⁄2 Cup (8 tbs)|
In 4-quart kettle or Dutch oven combine rhubarb, sugar, and corn syrup.
Let stand 1 hour.
Add orange peel and juice and lemon peel and juice.
Bring mixture to full rolling boil.
Boil, uncovered, till syrup sheets from metal spoon or till candy thermometer registers 220°, about 12 to 15 minutes, stirring occasionally.
Stir in maraschino cherries and chopped walnuts.
Remove from heat.
Skim off foam with metal spoon.
Pour conserve into hot, sterilized half-pint jars or glasses.