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