Tuesday, December 23, 2008

Rhubarb, apple, lemonade fruit peel and a cinnamon stick

My preserved Rhubarb for this year.
First I peeled and cored the apples,
put the peel and cores in a pot covered
with water with some sugar to make
the syrup. Strain and use the liquid to
cover the fruit in the jar. Each jar has
some strips of lemonade peel and a stick
of cinnamon, but mostly it consists of
rhubarb sticks and apple slices.

The chickens get the cooked peel
and cores.
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