1. Combine rhubarb, sugar, cardamom and lemon juice in a bowl. Cover and let stand overnight. 2. Trim away both ends of the grapefruit and slice in half lengthways. 3. Core the grapefruit and pick out any seeds. Bundle the seeds and cores in cheesecloth and tie shut. Set aside. 4. Cut the grapefruit halves in half, then half again (so you have eighths), then slice thinly. 5. Put slices and cheesecloth bundle into a bowl and cover with the water. Refrigerate overnight. 6. Sterilize jars and lids if you plan to can the marmalade. 7. Combine the grapefruit mixture and the contents of the rhubarb bowl in a pot and bring slowly to a rolling boil, stirring to make sure all the sugar is dissolved. 8. Cook, stirring often, until the mixture reaches 220 F on a thermometer. 9. Process for 10 minutes. ---------------------------------------------------------------------------
Nutrition
Ingredients
