One pound dried figs, four pounds rhubarb, three pounds sugar, one lemon, one ounce almonds. Wash and peel the rhubarb, then cut into one-inch pieces and cook for 15 minutes with just enough water to prevent it from burning. In the meantime allow the figs to soak in cold water, then chop up finely, or put through a food chopper, together with the almonds. Add these to the rhubarb, together with the strained juice of the lemon, and cook for about 45 to 60 minutes, then fill into hot, sterilised jars (see Sterilisation), and when cold seal tightly.
Another Method. - Wash and peel the rhubarb, then cut into one-inch pieces, and put in a basin and cover with sugar. Allow to stand overnight, and the next morning add chopped up figs and almonds, also strained lemon juice, and simmer gently for about 45 to 60 minutes.
Four pounds rhubarb, two pounds prunes, two lemons, four pounds sugar. Wash the prunes, then soak them overnight in sufficient cold water to cover. Wash and peel the rhubarb, then cut into small pieces, cover with the sugar, and let stand overnight. Next morning put rhubarb on the fire, together with prunes and the water in which they have been soaked, and lemons cut into quarters. Allow to simmer for one hour, then remove the lemons and fill into hot, sterilised jars. When cold seal tightly.