Categories: Spreads, Preserve, Fruits 
      Yield: 1 servings 
  
      1 kg Carrots, peeled & sliced            1 kg Sugar, warmed 
      1 kg Rhubarb, thinly sliced          
  
  Place carrots in a pot with enough water to cover.  Bring to a boil, 
  covered & cook till tender.  Drain, reserving 1/2 cup of liquid.  Puree 
  carrots & liquid.  Transfer to large pot.  Add rhubarb & sugar to pot & 
  stir till sugar is dissolved.  Bring to a slow boil & simmer gently for 20 
  minutes.  Remove from heat & pour into warm sterile jars.  Seal. 
   
  Letts, "Jams, Pickles & Chutneys"