Recipes > Desserts > Rhubarb and Raisin Conserve
Wash and peel and then cut the rhubarb into one-half inch pieces. Measure one quart of the cut pieces and place in a baking dish, adding raisins and sugar. Do not add water; cover and cook until the fruit is tender, usually about forty minutes.
Print recipe/article only
Mrs. Wilson's Cook Book (1920).
Vintage Recipes © 2006-2017 LM Bornath | Hosted by JaguarPC