Rhubarb Conserve
Recipe from
Better Homes and Gardens
This rhubarb mixture is used as an appetizer in this recipe but you could also serve it over grilled chicken or pork.
Servings:
about 2 cups
Prep Time:
20 mins
Total Time:
2 hrs 50 mins
Ingredients
-
3 cupssliced fresh or frozen rhubarb (do not thaw frozen rhubarb)see savings
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1 cupsugarsee savings
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1/2 cupgolden raisins or raisinssee savings
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2 teaspoonsfinely shredded lemon peelsee savings
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1/4 cuplemon juicesee savings
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2 teaspoonsfinely shredded orange peelsee savings
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1/4 cuporange juicesee savings
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2 tablespoonswatersee savings
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1/8 teaspoonsaltsee savings
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1/2 cupchopped walnuts, toastedsee savings
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Brie or white cheddar cheese wedgessee savings
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Shortbread cookiessee savings
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Directions
1.
In a medium saucepan combine rhubarb, sugar, raisins, lemon peel and juice, orange peel and juice, water (omit water if using frozen rhubarb), and salt. Bring to boiling; reduce heat. Boil gently, uncovered, about 30 minutes or until mixture has thickened (should have about 1-3/4 cups). Transfer to a bowl.
2.
Cover and chill in the refrigerator about 2 hours or until completely cool. Stir in nuts. Serve with cheese and shortbread cookies. Cover and store in refrigerator up to 2 weeks or freeze in freezer container up to 2 months. Makes about 2 cups.
Nutrition information
Per serving: Calories 48, Total Fat 1 g, Saturated Fat 0 g, Monounsaturated Fat 0 g, Polyunsaturated Fat 1 g, Cholesterol 0 mg, Sodium 10 mg, Carbohydrate 9 g, Total Sugar 8 g, Fiber 1 g, Protein 0 g. Daily Values: Vitamin C 5%, Calcium 1%, Iron 1%. Percent Daily Values are based on a 2,000 calorie diet.
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... conserve, or these morning-friendly applesauce-rhubarb muffins. Fruit? Vegetable? Mysterious culinary...Everything about rhubarb -- from the odd spelling of its name to its poisonous leaves to its.... But to know its quirks is to love them. Just ask anyone who's ever downed a fat slice of strawberry rhubarb... read more...
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