Rhubarb Conserve Recipe 435

RHUBARB-STRAWBERRY CONSERVE

Rhubarb-Strawberry Conserve image

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

Provided by Betty Crocker Kitchens

Categories Dessert

Time 1h50m

Yield 4

Number Of Ingredients 6

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:

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.
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.

Nutrition Facts : Calories 35, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg

RHUBARB CONSERVE RECIPE - (4.3/5)

Rhubarb Conserve Recipe - (4.3/5) image

Provided by mangia_g2

Number Of Ingredients 8

Ingredients

4 C rhubarb, sliced 1/4 to 1/2" thick
4 C sugar
1 TB orange peel
1/2 C orange juice
1 lemon, thinly sliced
1 " piece of cinnamon stick
1 cup nuts
Optional: 1 cup raisins

Steps:

In a 3 quart saucepan, combine rhubarb with remaining ingredients. Stir constantly over high heat, until sugar is dissolved. Bring to a boil, stirring. Reduce heat. Simmer, uncovered and stirring occasionally, for 30-45 minutes or until thick. Sterilize four 8 oz jars. Ladle immediately, filling to 1/2" of top. You may can these or just refrigerate.

RHUBARB CONSERVE

Rhubarb Conserve image

Make and share this Rhubarb Conserve recipe from Food.com.

Provided by Coppercloud

Categories Vegetable

Time 32m

Yield 10 half pints, 113 serving(s)

Number Of Ingredients 10

Ingredients

6 cups very fine chopped rhubarb, about 2 pounds
1 cup water
1 tablespoon finely chopped perserved ginger
1 cup raisins
1/2 cup finely chopped almonds
1 teaspoon grated orange rind
1 teaspoon grated lemon rind
5 cups sugar, - 2 . 25lbs
1 cup firmly packed dark brown sugar, . 5lbs
1 3/4 ounces dry pectin, - 1 box

Steps:

Added rhubarb, water, ginger, raisins, almonds, lemon and orange rind to a large pot. Stir. Add pectin to pot and stir. Place pot on high heat and stir until it comes to a hard boil.
Stir in sugars, bring to a full rolling boil for 1 minute. Remove from heat. Skim off foam. Cool 5 minutes to prevent floating fruit. Ladle into sterilized glass jars and process for your altitude.

Nutrition Facts : Calories 52.1, Fat 0.3, Sodium 4.1, Carbohydrate 12.6, Fiber 0.3, Sugar 11.6, Protein 0.2

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