Rhubarb Marmalade

• 1 lb. diced rhubarb
• 1 lb. sugar
• 1/2 apple, cored and finely chopped
• 2 T. lemon or lime juice
• 1 pint strawberries, hulled and chopped (optional)

Combine all of the ingredients in a large stockpot and heat over medium heat, stirring constantly until the mixture begins to bubble and the sugar is dissolved. Simmer, stirring every few minutes, until the rhubarb and apple are soft and the strawberries — if using — are broken down. Remove from the heat, ladle into jars, seal the jars, and store in the refrigerator or freezer when cooled.

• Yields: 6-8 cups preserves
• Preparation Time: 45 minutes