Grate rind of oranges and lemons. Extract the juice of both. Wash the rhubarb and cut into ½in/12mm pieces. Combine all the ingredients except the nuts and
heat slowly until all the sugar is dissolved.
Simmer the mixture, stirring constantly, until the mixture is thick and clear. Add the nuts and cook for 5 minutes more. Remove from the stove.
Wait 5 minutes and then ladle into hot sterilized jars, leaving a ½ in/12mm headspace and seal.
Makes about 6 cups.
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