Preserved Rhubarb

From an

1888

cook book

""""""""""""

.

6 lb. Rhubarb

1 Lemon Peeling

1/2 teacup, {1/4 c.) Water

6 lb. Sugar, (Brown)

.

Take Rhubarb of usual sized stalks,

cut into one inch lengths;

need not be split;

put the Lemon Peeling into the stew-pan,

add the Water to prevent burning;

when it has boiled tender add Sugar, (Brown)

pound for pound to the Rhubarb.

Strain out the Juice;

which allow to boil gently for 1/2 an hour.

Pour the Juice over the Rhubarb once again,

and boil for 15 minutes.

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