Wash and skin the rhubarb and cut into small pieces; add sugar and 1/2 cup of cold water. Grate the rind of the oranges and add to the rhubarb. Add the orange juice and cook for 30 minutes, stirring occasionally. Pour into sterilized jars and seal. Source: Pennsylvania Dutch Cook Book - Fine Old Recipes, Culinary Arts Press, 1936.
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|Serving Size: 1 Serving (1874g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 20 (1%)|
|Amt Per Serving||% DV|
|Total Fat 2.3g||3 %|
|Saturated Fat 0.6g||3 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.1g|
|Cholesterol 0mg||0 %|
|Sodium 47.1mg||2 %|
|Potassium 3280.1mg||86 %|
|Total Carbohydrate 731.7g||215 %|
|Dietary Fiber 20.4g||82 %|
|Sugars, other 711.3g|
|Protein 10.2g||15 %|
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Calories per serving: 2871
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