If you're a fan of rhubarb, wait until you taste what a hit of orange and lemon can do to this
spring-into-summer favourite.
- Portion size 4 servings
- Credits : Canadian Living Magazine: June 2012
Ingredients
Method
In small saucepan, combine orange, lemon and 1 cup water; cover and cook over low heat until peel is tender and translucent, 20 to 30 minutes.In large Dutch oven, stir together orange mixture, rhubarb, sugar and raisins; bring to full rolling boil, stirring constantly. Boil, stirring constantly, until firmly set, about 15 minutes.
Remove from heat. Stir and skim off foam for 5 minutes.
Fill hot 1-cup (250 mL) canning jars, leaving 1/4-inch (5 mm) headspace. Cover with prepared discs. Screw on bands until resistance is met; increase to fingertip tight. Boil in boiling water canner for 10 minutes.
Turn off heat. Uncover and let jars stand in canner for 5 minutes. Lift up rack. With canning tongs, transfer jars to cooling rack; let cool undisturbed for 24 hours.
Nutritional facts Per 1 tbsp: about
- Sodium 1 mg
- Protein trace
- Calories 53.0
- Total fat 0 g
- Potassium 50 mg
- Cholesterol 0 mg
- Saturated fat 0 g
- Total carbohydrate 14 g
%RDI
- Iron 1.0
- Calcium 1.0
- Vitamin C 5.0
