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At a retreat in the foothills of the Canadian Rockies, I sampled a marmalade combining rhubarb and raisins. I loved it so much that I went home and tried to duplicate it. I added the strawberries to make the marmalade even sweeter.
Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. Add 1 minute to the processing time for each 1,000 feet of additional altitude.
Nutritional Facts 1 serving (2 tablespoons) equals 168 calories, trace fat (trace saturated fat), 0 cholesterol, 7 mg sodium, 43 g carbohydrate, 1 g fiber, trace protein.
Originally published as Rhubarb Raisin Marmalade in Cookin' Up Country Breakfasts Cookbook , p51
This delicious marmalade recipe is the perfect condiment for your morning breakfast or afternoon tea. Spread on soft bread or toast for a sweet treat.
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