Rhubarb and Orange Butter
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Rhubarb and Orange Butter
1.5 pounds rhubarb, chopped
Grated rind and juice of 2 oranges
8 ounces sugar for each pound of pulp
In a saucepan, combine rhubarb, orange rind and juice. Simmer, covered, for 15 minutes or until rhubarb is tender. Remove from heat and mash to a pulp. Add sugar, by weight, and cook, stirring constantly, until sugar has dissolved, and bring to a boil.
Reduce heat and simmer, stirring frequently, for 15 minutes or until thick and creamy.
Pour into warm jars and seal. (No amounts given.)
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