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2 pounds rhubarb, trimmed weight
1/2 pounds highly scented rose petals
1 pound small strawberries--slightly underripe
1 1/2 pounds sugar
4 small juicy lemons
1. Slice the rhubarb and layer it in a large bowl with the whole hulled strawberries and the sugar. Pour on the lemon juice, cover and leave overnight.
2. Tip the contents of the bowl into a preserving pan. Add the lemon pips, tied in a muslin bag, and bring gently to a boil.
3. Boil for 2 minutes; then tip the contents of the pan back into the bowl. Cover and leave in a cool place overnight once more.
4. Put the rhubarb and strawberry mixture back into the pan.
5. Pinch out the white tips from the bases of the rose petals and add the petals to the pan, pushing them well down among the fruit. Bring to the boil, and fast boil until setting point is reached. Then pot in warm, sterilised jars in the usual way.
NOTE: Rhubarb is an unreliable setter so the inclusion of lemon juice in this recipe is essential, and I like to play it safe by cooking the lemon pips with the fruit in order to extract their pectin.
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