1 qt. rhubarb
1 1/2 c. orange pulp
3 tbsp. orange peel
2 tbsp. lemon juice
3 c. sugar

Cut rhubarb and oranges into 1/2" cubes. Grind, chop or shred orange peel. Slowly cook the rhubarb, orange, orange peel and lemon juice for about 10 minutes until they are soft. Add sugar slowly while stirring. Cook quickly to 217 degrees or until it sheets from a spoon. Pour into sterilized jars and seal.