Rhubarb - cooked and canned

By á-47

Ingredients

• 4 1/2 to 6 lbs. rhubarb
• sugar

Preparation

Step 1

PREP wash rhubarb under cold water, drain. Remove leafy tops and root ends. Cut stalks into 1" pieces. Measure rhubarb. For each quart of rhubarb measure 1/2 cup to 1 cup sugar. Combine rhubarb and sugar in a large saucepan, stirring to coat rhubarb with sugar. Let stand in refrigerator 3-4 hours.

COOK Bring rhubarb slowly to a boil =over medium heat, stirring to prevent sticking. Cook 1 minute.

Fill pint jars, leaving 1/2" head space. Remove air bubbles. Clean jar rim. Place lids and seal.

Process in a hot water bath for 15 minutes.