INGREDIENTS

INSTRUCTIONS

Rhubarb is an unreliable setter so the inclusion of lemon juice in
this recipe is essential and I like to play it safe by cooking the
lemon pips with the fruit in order to extract their pectin. Slice the
rhubarb and layer it in a large bowl with the whole hulled
strawberries and the sugar. Pour on the lemon juice, cover and leave
overnight.  Tip the contents of the bowl into a preserving pan. Add the
lemon  pips tied in a muslin bag and bring gently to a boil. Boil for 2
minutes then tip the contents of the pan back into the bowl.  Cover
and leave in a cool place over night once more.  Put the rhubarb and
strawberry mixture back into the pan. Pinch out  the white tips from
the bases of the rose petals and add the petals  to the pan, pushing
them well down among the fruit. Bring to the boil  and fast boil until
setting point is reached, then pot in warm  sterilised jars in the
usual way. Makes enough to fill 6 or 7 jars.  Source: Philippa
Davenport in "Country Living" (British), June 1988.  Typed for you by
Karen Mintzias  Posted to MealMaster Recipes List, Digest #149  Date:
Tue, 28 May 1996 02:11:25 GMT  From: gemini@synapse.net (Georgette &
Dave Burnside)

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2775
Calories From Fat: 11
Total Fat: 1.4g
Cholesterol: 0mg
Sodium: 11.3mg
Potassium: 707.6mg
Carbohydrates: 714.2g
Fiber: 9.1g
Sugar: 700.3g
Protein: 3g