Grate the peel from oranges and
extract the juice.
Scoop out any remaining pulp and set
it aside.
All you will have left is the pith and
the pips.
Chop the pith into small pieces and
place in a muslin hag together with the pips.
In a large bowl, combine rhubarb
pieces, orange juice, grated peel, pulp and muslin bag containing
seeds and pips.
Pour the water over and leave the
mixture to rest for 8 hours or overnight.
Transfer the mixture to a large
saucepan or preserving pan and bring it to the boil.
Lower the heat and simmer for 20
minutes.
Remove the muslin bag and add the
sugar, stirring until it is fully incorporated.
When the setting point is reached
(test by seeing if a small amount will jell on a cold saucer),
remove from the heat, ladle into sterilized jars and seal.
Even small vegetable gardens usually have
at least one large rhubarb plant. Be careful not to eat the leaves, as
they are poisonous.
