6 c. granulated sugar
3 oranges (use both peel & pulp)

Peel the oranges. Save the peels. Pour boiling water over the peels and let stand until cool. Drain and grind the orange peel with a food mill or chop coarsely with a food processor.

Chop the orange pulp. Combine the rhubarb, sugar and orange pulp. Cover and let stand at room temperature for 5 hours.

Combine all ingredients and boil slowly for forty five minutes. Pour into sterilized jelly jars. Seal and cool.