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Rhubarb Conserve

1 orange, peeled
2 lemons, peeled
1 cup water
1 lb rhubarb, cut into small pieces
2 cups sugar
1 cup almonds, blanched and finely chopped

Parboil the orange and the lemons in one cup of water for five
minutes, drain. Remove the seeds from the orange and lemons and
finely chop the pulp and skins. Combine the chopped orange, lemons,
and rhubarb with the sugar and heat slowly until the sugar is
dissolved. Boil rapidly until mixture is somewhat thick, stir
constantly. Add the almonds and pour at once into hot sterilized
glass jars and seal.

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