Rhubarb Conserve - cooking recipe

Ingredients

5 lb. rhubarb
1 (No. 2) can crushed pineapple
7 c. (3 lb.) sugar
3 small unpeeled oranges, diced
1/2 c. chopped walnuts

Preparation

Wash rhubarb; cut into 1/2-inch pieces.
Combine in heavy kettle with remaining ingredients.
Bring to a boil, stirring frequently.
Reduce heat and simmer on low heat for about 1 1/2 hours, or until like conserve in consistency.
Remove from heat. Pour into clean, sterilized jars.
Makes 12 half pints.