Categories: Condiment, Preserve 
      Yield: 6 servings 
  
      5 lb Diced rhubarb                       2    Lemons 
      5 lb Sugar                               2 c  Chopped figs 
      3 lg Pineapples                          4 c  Water 
  
  Sprinkle sugar over rhubarb.  Pare and dice pineapple.  Combine pineapple 
  parings and water.  Boil until liquid is reduced to 2 cups. Strain. Add 
  grated rind and juice of lemons, and pineapples. Cook rhubarb and sugar 
  until clear.  Combine the two mixtures. Add figs. Simmer slowly, stirring 
  constantly, until thick. Mrs. F.J. Lane, Boyne City, MI.