Recipes > Preserves & Pickles > Canned Rhubarb Ready to Use

Canned Rhubarb Ready to Use


Strip the skins from the stalks, and cut into small pieces as you would for pies. Allow eight ounces of loaf sugar to every quart of rhubarb. Set the sugar over the fire with as little water as possible, throw in the rhubarb and boil ten minutes. Put in jars and seal.


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The International Jewish Cook Book (1919).

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