Rhubarb-Strawberry Conserve

Pair this ruby red spread with warm-from-the-oven biscuits or scones. Divine!

  • Prep Time 30 min
  • Total Time 1 hr 50 min
  • Servings 4

Ingredients

2
cups sugar
1/2
cup water
1
pound rhubarb, cut into 1-inch pieces (4 cups)
1
pint (2 cups) strawberries, cut in half
1/2
cup coarsely chopped walnuts
1/4
cup golden raisins
  • 1 Heat sugar and water to boiling in 3-quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
  • 2 Immediately pour into hot, sterilized jars, leaving 1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.

Expert Tips

Serve conserve over a round of Brie cheese as a quick appetizer. Heat the cheese in the microwave on High for about 1 minute 30 seconds. Top with the conserve, and serve with crackers.

Conserve is a mixture of fruits, nuts and sugar cooked together until thick. It’s used like a preserve or jam.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Tablespoon
Calories
35
(
Calories from Fat
10 ),
% Daily Value
Total Fat
1 g
1 %
(Saturated Fat
0g,
0%
),
Cholesterol
0mg
0%;
Sodium
0mg
0%;
Total Carbohydrate
7 g
7 %
(Dietary Fiber
0g
0%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
0%;
Vitamin C
2%;
Calcium
2%;
Iron
0%;
Exchanges:
1/2 Fruit;
*Percent Daily Values are based on a 2,000 calorie diet.