Ingredients
Scale
- 7 1/2 cups rhubarb, chopped (about a pound and a half)
- 2 ¾ cups sucanat (Buy it here) or brown sugar
- 2 cups water
- 1 ½ teaspoon cinnamon
- ¼ teaspoon ginger, heaping
- 3 teaspoons vanilla
Instructions
- Stir all ingredients together in a saucepan.
- Bring to a simmer over medium heat.
- Reduce to low and simmer for 45 minutes.
- Process through a foley food mill, discarding the stringy pulp
- Store in the refrigerator.
- To can it, fill pint jars with 1/4” headspace and process in a waterbath for 10 min.