4 lbs. rhubarb. 1/2 lb. blanched chopped almonds. 1 gill (1/2 cup) water. 5 lemons. 1 oz. bottle ginger extract. 6 lbs. (12 cups) sugar.
Wash and dry the rhubarb and cut in small pieces, add water, chopped rinds of lemons, and boil twenty minutes. Now add the sugar, almonds, and ginger extract, and boil rapidly until clear.
It takes from fifteen to twenty minutes. Put into jars and seal.
Another Method: Cut two pounds of rhubarb into small pieces, add one and one-half pounds sugar, rinds and pulp of six oranges and one lemon and put into a preserving pan. Boil down until the mass is thick and smooth, stirring frequently.