My Pet Recipes, Tried and True / Contributed by the Ladies and Friends of St. Andrew's Church, Quebec

by Various

RHUBARB MARMALADE.

MRS. THEOPHILUS OLIVER.

Peel and cut the rhubarb into small pieces, take the rind of one lemon, cut into chips; to each two pounds of the rhubarb then weigh three quarters of a pound of white sugar to each pound of the fruit. Put the fruit and sugar in a basin in layers and let it stand all night. Pour off the syrup and boil it for twenty minutes, add the fruit and boil for twenty minutes more, when the marmalade should be ready to put in pots.