This is wonderful with chicken, pork or fish. I also use it on toast.
- 4 C rhubarb, sliced 1/4 to 1/2" thick
- 4 C sugar
- 1 TB orange peel
- 1/2 C orange juice
- 1 lemon, thinly sliced
- 1 " piece of cinnamon stick
- 1 cup nuts
- Optional: 1 cup raisins
In a 3 quart saucepan, combine rhubarb with remaining ingredients. Stir constantly over high heat, until sugar is dissolved. Bring to a boil, stirring. Reduce heat. Simmer, uncovered and stirring occasionally, for 30-45 minutes or until thick.
Sterilize four 8 oz jars. Ladle immediately, filling to 1/2" of top. You may can these or just refrigerate.