Ingredients
- a pound of sugar to every pound of rhubarb
Directions
1
Mrs. T. W. Anderson.
2
Cut into pieces about an inch long, put a pound of sugar to every pound of rhubarb, and leave till morning ; pour the syrup from it and boil till thickens ; then add the rhubarb and boil gently fifteen minutes ; put up as you do currant jelly in tumblers ; it will keep good a year.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
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