Lebanon County Rhubarb Preserves
|Rhubarb||2 1⁄2 Pound|
|Sugar||1 1⁄2 Pound|
|Grated orange peel||2 1⁄2 Tablespoon|
|Orange juice||3⁄4 Cup (12 tbs)|
Wash rhubarb and cut into small pieces.
(Peel stalks only if skin is tough.) Combine in a saucepan with the sugar and orange peel and juice.
Stir over low heat until sugar is dissolved, then bring to boiling over medium heat.
Reduce heat and cook slowly until mixture thickens, about 30 minutes, stirring occasionally.
Ladle into hot sterilized jars and seal
Serving size: Complete recipe
Calories 2991 Calories from Fat 23
% Daily Value*
Total Fat 3 g4.2%
Saturated Fat 0.65 g3.3%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 48.3 mg2%
Total Carbohydrates 760 g253.5%
Dietary Fiber 24.8 g99%
Sugars 707.9 g
Protein 12 g24.1%
Vitamin A 33.7% Vitamin C 391.2%
Calcium 106.3% Iron 18%
*Based on a 2000 Calorie diet