1 ½ lb rhubarb stalks
1 lb loaf sugar
2 tbsp lemon zest
¼ cup bitter almonds
Cut the rhubarb stalks into pieces about 2 inches long. Put them into a preserving pan with the loaf sugar broken small, the peel of the lemon cut thin, and the almonds blanched and divided.
Boil the mixture well together. Put it into pots and cover as directed for other preserves.
Sugar: 154g
:
Calcium: 240mg
Calories: 706kcal
Carbohydrates: 166g
Fat: 6g
Fiber: 7g
Iron: 1mg
Potassium: 753mg
Protein: 5g
Saturated Fat: 1g
Sodium: 11mg
Vitamin A: 231IU
Vitamin C: 31mg
