Rhubarb Butter from The Complete Book of Home Preserving by Mary Norwak
Wash the rhubarb and cut it in pieces. Put into a pan with the water and simmer until tender. Sieve and return to the pan. Bring to the boil, stir in the sugar, and cook over low heat, stirring wel...
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Ingredients
- ¼ pint/125 ml water
- 2lb/1 kg rhubarb
- Red food colouring
- 1lb/450g sugar
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