Makes 6 (1-pint) jars.
2 pounds sliced rhubarb (about 8 cups)
1/4 cup fresh orange juice
1/4 cup fresh lemon juice
2 tablespoons coarsely chopped fresh gingerroot
2-1/4 cups sugar
1 tablespoon grated orange peel
2 teaspoons grated lemon peel
2 oranges, peeled, seeded, sectioned
1 lemon, peeled, seeded, sectioned
1-1/2 cups walnut halves
In a large enamelled or stainless-steel pot, combine rhubarb, orange juice, lemon juice and ginger. Bring to a boil. Cover.
Reduce heat and simmer 30 minutes or until rhubarb is soft. Stir in sugar. Bring to a boil. Boil rapidly 5 minutes, stirring constantly. Add peel and orange and lemon sections. Return to a boil, then remove from heat. Add walnuts.
Pour into 6 hot sterilized 1-pint jars. Cap with sterilized lids and rings. Place filled capped jars on a rack in a large canning kettle. Add boiling water until jars are covered with 2 inches of water.
Simmer 15 minutes. Remove from water and cool on racks away from drafts. Label before storing.