Recipe information
Yield
Makes about 5 8-ounce glasses
Ingredients
2 pounds tender young rhubarb
grated rind of 2 lemons
4 cups sugar
juice of 2 lemons
Preparation
Mix rhubarb, lemon rind and sugar in a bowl and let stand overnight. The next day, pour into a large pot, add lemon juice and cook over medium heat, stirring frequently, until thickend. Pour into hot, sterilized jelly glasses. Cover with a thin layer of melted paraffin. When hardened, cover glasses.
