Rhubarb Conserve - cooking recipe

Ingredients

1 1/4 lb. fresh rhubarb, chopped
1 large orange, sliced as thin as possible
1/2 large lemon, sliced as thin as possible
4 c. sugar
1 1/4 c. very coarsely chopped pecans
2 Tbsp. golden raisins
1/8 tsp. ground cloves
few drops of red coloring (optional)

Preparation

Place rhubarb in a large saucepan.
Cut each orange slice into 8 pie-shaped wedges, and each lemon slice into 14 pie-shaped wedges.
Add to the rhubarb along with sugar, and mix well.
Bring to a boil over high heat, then lower heat and simmer, uncovered, for 40 minutes.
Add remaining ingredients and cook 5 minutes longer.
Label into sterilized jars and process in a water-bath canner at a simmering temperature of 180\u00b0 to 185\u00b0 for 10 to 15 minutes.
This conserve also freezes very well.
Serve on crackers, toast or bagels, with or without cream cheese.