Put rhubarb in a large saucepan. Cut each orange slice into eight pie shaped wedges, and each lemon slice into fourteen pie shape wedges. Add to the rhubarb along with the sugar and mix well. Bring to a boil over high heat, then lower heat and simmer, uncovered, for 40 minutes. Add remaining ingredients and cook 5 minutes longer. Ladle into sterilized jars and process in a water bath canner at a simmering temperature for 10 to 15 minutes. This conserve also freezes well.

Simmering temp 180 to 185