Rhubarb Conserve

• 1 1/4 lb. fresh rhubarb, chopped
• 1 large orange, sliced as thin as possible
• 1/2 large lemon, sliced as thin as possible
• 4 c. sugar
• 1 1/4 c. very coarsely chopped pecans
• 2 Tbsp. golden raisins
• 1/8 tsp. ground cloves
• few drops of red coloring (optional)

1. Place rhubarb in a large saucepan.
2. Cut each orange slice into 8 pie-shaped wedges, and each lemon slice into 14 pie-shaped wedges.
3. Add to the rhubarb along with sugar, and mix well.
4. Bring to a boil over high heat, then lower heat and simmer, uncovered, for 40 minutes.
5. Add remaining ingredients and cook 5 minutes longer.
6. Label into sterilized jars and process in a water-bath canner at a simmering temperature of 180u0b0 to 185u0b0 for 10 to 15 minutes.
7. This conserve also freezes very well.
8. Serve on crackers, toast or bagels, with or without cream cheese.

fresh rhubarb, orange, lemon, sugar, pecans, golden raisins, ground cloves, red coloring

Taken from www.cookbooks.com/Recipe-Details.aspx?id=253049 (may not work)