Preparation:
Sprinkle sugar over rhubarb. Pare and dice pineapple. Combine pineapple parings and water.
Boil until liquid is reduced to 2 cups. Strain. Add grated rind and juice of lemons, and pineapples.
Cook rhubarb and sugar until clear. Combine the two mixtures. Add figs.
Simmer slowly, stirring constantly, until thick.
Mrs. F.J. Lane, Boyne City, MI. |
