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Rhubarb-Strawberry Conserve

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Rhubarb-Strawberry Conserve
  • Prep 30 min
  • Total 1 hr 50 min
  • Servings 4
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Pair this ruby red spread with warm-from-the-oven biscuits or scones. Divine!
Updated May 4, 2005

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

Steps

  • 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    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.
  • tip 2
    Conserve is a mixture of fruits, nuts and sugar cooked together until thick. It’s used like a preserve or jam.

Nutrition

35 Calories, 1 g Total Fat, 0g Protein, 7 g Total Carbohydrate

Nutrition Facts

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