3 lb rhubarb
4 cups strawberries
1 cup almonds, blanched
6 lb sugar
Cut rhubarb into cubes and hull strawberries.
Wash.
Cook fruit and sugar until thick.
Stir constantly.
Add nuts.
Pour into sterilized jars and seal with paraffin.
Sugar: 691g
:
Calcium: 417mg
Calories: 2956kcal
Carbohydrates: 715g
Fat: 19g
Fiber: 13g
Iron: 3mg
Potassium: 1466mg
Protein: 12g
Saturated Fat: 2g
Sodium: 22mg
Vitamin A: 364IU
Vitamin C: 112mg
