Recipes > Preserves & Pickles > Rhubarb



Fill preserve jars with cold water.

Cut the rhubarb into small pieces, as you would for a pie, and drop them into the jars. As they fill, the water will overflow.

When full, screw the tops on the jars and set away.

The water excludes the air, and the fruit, treated in this way, will keep for months. When required for use drain off the water and cook in the usual way.


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Things Mother Used to Make (1914).

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