Ingredients
1 ½ lb rhubarb stalks
1 lb loaf sugar
2 tbsp lemon zest
¼ cup bitter almonds
Preparation
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.
