Photo: Ernest Porzi
Ingredients
- 3 lbs
- 1 lemon
Directions
1
To every 3 lbs. of rhubarb add 3 lbs. of sugar and 1 lemon. Cut rhubarb small, slice lemon thinly, add sugar, and put all into an earfhen vessel. Let it remain 3 days, then pour off syrup, and boil away one-third; add rhubarb and lemon and boil until clear.
2
J. B. H., Ballymoney.
By Hamilton, Margaret ·
Recipe sourced from
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