Rhubarb Conserve with Ginger and Lemon

1 pound rhubarb, thinly sliced (about 4 stalks)
6 tablespoons fresh lemon juice
3 tablespoons julienned lemon zest
3 cups sugar
1/4 cup crystallized ginger -- finely chopped
1/3 cup almonds, toasted -- coarsely chopped

In a wide, heavy 5- or 6-quart saucepan, combine the rhubarb, lemon juice, lemon zest, sugar,
and ginger; let stand for 3 hours, or until the sugar is dissolved. Bring to a boil over medium-high
heat and cook, stirring frequently, for 10 to 15 minutes, or until a jelly thermometer registers 220
degrees F or the mixture passes the cold-saucer test. Stir in the nuts and simmer for 1 minute,
stirring.

Ladle the conserve into hot sterilized jars and seal. Let cool, label, and refrigerate for up to 2
months, or freeze for up to 1 year. For longer storage, seal with two-part vacuum lids and
process in a hot-water bath for 10 minutes. Let cool, label, and store in a cool, dark place.
 Makes about 3 1/2 cups.

 Ths recipe is from www.hortns.com Use Nova Scotia fruit and vegetables, sweetened by deep rich soil and sea breezes.
For more recipes or a previous Recipe of the Week, look under individual vegetables in the "What We Grow" section of the Consumer Page. BACK TO CONSUMER PAGE