Categories: Preserves 
      Yield: 1 servings 
  
      4 c  Shredded fresh pineapple 
      1 c  Water 
      8 c  Sliced rhubarb 
      2    Oranges, juice and grated 
           -- rind 
      7 c  Sugar 
      1 c  Blanched almonds 
  
  Place pineapple in a pan with water and cook covered until tender. Add 
  rhubarb, juice and grated rind of oranges, and sugar. Heat slowly, stirring 
  till sugar is dissolved. Cook rapidly until thick and clear. Add almonds 
  and allow to cool slightly. Pour into clean hot jars, allow to cool and 
  seal. (Makes 5-6 1-lb jars) ~--