Free Cooking Recipes

10 ounces young rhubarb, leaves removed
2 sprigs of lemon balm or a large leaf of angelica
1 pounds persimmon pulp
51/4 cups sugar

Directions:

1. Chop the rhubarb and cook it briefly with the lemon balm or angelica leaf in scant 4 cup water, just until it is tender.
2. Remove the herb and add the persimmon pulp and sugar, stir until the sugar is dissolved, then continue boiling until setting point is reached. The New Zealand orchardist and author Gilian Painter comments that this will take only five minutes.