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Ingredients
US|METRIC
3 SERVINGS
- 1 kg rhubarb (weighed after trimming, cut into 3cm chunks)
- 1 kg jam sugar (or 1kg caster sugar plus 1 x 8g sachet pectin - we used Tate & Lyle)
- 2 vanilla pods (halved lengthways)
- 1 lemon
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