Rhubarb Preserves - Scottish

Step 1: Peel off any thick red areas and cut the rhubarb into 1/2" slices- place into a deep bowl - cover with the sugar.

Step 2: Cover the bowl and let the rhubarb/sugar sit overnight.

Step 3: Place into a pot and add the lemon juice- bring to a boil and let boil gently, stirring often, for 30 minutes or until thickened.

Step 4: Turn the heat down to low and simmer for another 30 minutes, stirring often.

Step 5: Pour into sterilized jars and can ( or put jars in refrigerator-will keep for weeks).