Orange Rhubarb Butter

Combine the three ingredients in a wide pan (I used a 5 1/2 quart Dutch oven) and bring to a simmer. Reduce the temperature to low and let it

gently bubble, stirring every five minutes or so.

If it’s sticking to the bottom of the pot badly, lower the heat a bit more.

Cook like this for at least an hour, until butter has reduced in volume and has turned a deep, rosy color.

Prepare one pint or two half pint jars. When butter is sufficiently cooked down, ladle it into jars, leaving 1/2 inch headspace.

Wipe rims, apply lids and screw on bands. Process in a boiling water bath for 10 minutes. Adjust time according to your altitude.

Makes: 2 half pints.

NOTE: You can double this recipe but cooking time will increase.