Rhubarb and ginger marmalade

Combine the rhubarb pieces and sugar.

Let soak for 4 hours or all night.

Peel the orange and cut the peel in 1/2 inch strips.

Cover with water and let simmer for about 15 minutes or until tender.


Chop the pulp and remove the seeds.

Combine all the ingredients except the orange peel.

Boil for about 10 minutes.

Remove from heat and add the cooked and well drained peel.

Stir and let froth for 5 minutes.

Pour in sterilized jars.

Let cool and seal.

Yield: about 8 cups.


1.5 L of sugar

30 ml of ginger

30 ml of low calorie ginger ale

2 kg of rhubarb, diced

4 oranges