Cook enough rhubarb to make 4 cupfuls of rather thick sauce. While this is cooking put in a saucepan 1 cupful of prunes that have been soaked overnight and cut into strips or pitted whole. Also add 1 cupful seedless raisins and 1/2 cupful candied lemon peel that has been cut into small pieces. Add enough water to cover and let cook slowly until thick, but stir to prevent burning.
If the rhubarb sauce is rather sour add a cupful of sugar 10 minutes before taking from the fire.
Add the mixtures and pack in jelly glasses.
Submitted by Ruth Werner of St. Louis
