|4½||lbs rhubarb, trimmed and chopped|
|grated rind of 1 orange|
Put the rhubarb in a bowl, add the sugar. cover and let stand for 2 hours. Pour the mixture into a pan, bring to a boil and cook, stirring constantly, for about 30 minutes. To decide whether it's done, pour a little of the mixture onto a small plate. If it slides slowly when tilted, the preserve is almost ready. Stir in the orange rind and cook for 5 minutes more. Ladle the preserve into warm sterilized jars and let cool, then seal. Store in a cool, dry place.