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Rhubarb-Strawberry Conserve

  • 4servings
  • 110minutes
  • 35calories

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Source: www.bettycrocker.comReport recipe

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Nutrition Info . . .

NutrientsCarbohydrates, Cellulose
VitaminsB1, B6
MineralsCopper, Potassium, Iron, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 2 cups sugar

  2. 1/2 cup water

  3. 1 pound rhubarb, cut into 1-inch pieces (4 cups)

  4. 1 pint (2 cups) strawberries, cut in half

  5. 1/2 cup coarsely chopped walnuts

  6. 1/4 cup golden raisins

Instructions Jump to Ingredients ↑

  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.

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