- 2 1/2 pounds fresh rhubarb, chopped
- 2 cups white sugar
- 2 teaspoons grated orange zest
- 1/3 cup orange juice
- 1/2 cup water
1.In a saucepan, combine the rhubarb, sugar, orange zest, orange juice and water. Bring to a boil, then cook over medium-low heat for 45 minutes, stirring occasionally, or until thick. It will thicken more as it cools.
2.Ladle into hot sterile jars, and seal with lids and rings. Store opened jars in the refrigerator.