Rhubarb-Strawberry Conserve

Rhubarb-Strawberry Conserve

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

Prep Time

30

Minutes

Total Time

1:50

Hr:Mins

Makes

4

half-pints

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.
Makes 4 half-pints conserve
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Serve With
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.
Did You Know...
Conserve is a mixture of fruits, nuts and sugar cooked together until thick. It’s used like a preserve or jam.

Nutrition Information:

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