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.


Rhubarb Conserve

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Servings: about 2 cups
Prep Time: 20 mins
Total Time: 2 hrs 50 mins
Related Categories: Appetizers, Rhubarb, Rhubarb
 
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Ingredients
  • 3  cups
    sliced fresh or frozen rhubarb (do not thaw frozen rhubarb)
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  • 1  cup
    sugar
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  • 1/2  cup
    golden raisins or raisins
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  • 2  teaspoons
    finely shredded lemon peel
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  • 1/4  cup
    lemon juice
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  • 2  teaspoons
    finely shredded orange peel
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  • 1/4  cup
    orange juice
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  • 2  tablespoons
    water
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  • 1/8  teaspoon
    salt
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  • 1/2  cup
    chopped walnuts, toasted
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  •  
    Brie or white cheddar cheese wedges
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  •  
    Shortbread cookies
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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
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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