• 2 oranges 
• 1 lemon 
• 6 cups diced rhubarb 
• 6 cups sugar 
• pinch of salt 
• 1 cup raisins 

Squeeze juice from oranges and lemon. Peel rind thinly from fruit. Discard white membrane and pulp. Sliver rind and combine with juice in 3 quart saucepan. Add diced rhubarb, sugar and salt. 
Stir over medium heat until sugar is dissolved. 
Add raisins and bring to boil. Cook over medium heat until thick, about 4 to 5 minutes. Skim and pour into hot sterilized jars. Seal with melted wax, let cool. Cover and store in cool, dark, dry place. 

Yield: 2 quarts