Title: Rhubarb and Fig Preserves
Categories: Toppings Preserve
Yield: 6 Servings

3 1/2	qt	Rhubarb
1	pt	Chopped figs
8	c	Sugar
1		Lemon

From: Arizona Cookbook

Cut rhubarb into small pieces, add sugar and let mixture stand overnight. In the morning, boil until thick and add 1 pint of chopped figs plus the juice and rind of 1 lemon. Cook rapidly until mixture is thick and clear. Pack while hot into sterile, hot jars. Seal immediately.

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