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Rhubarb-Strawberry Conserve
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Prep Time:
30 minutes
Total Time:
1 hour 50 minutes
"Enjoy this vibrant red spread with freshly baked biscuits or scones for a heavenly treat!"
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
Instructions:
  • In a 3-quart saucepan, bring the sugar and water to a boil while stirring constantly. Add the rhubarb and simmer for about 15 minutes, stirring frequently, until thickened. Mix in the strawberries, walnuts, and raisins. Bring to a boil and simmer gently for 5 minutes. Remove any foam that forms on top.
  • Pour the mixture into hot, sterilized jars, ensuring there is a 1/4-inch headspace. Wipe the jar rims, seal tightly, and let cool on a rack for an hour. Refrigerate and enjoy within 2 months.

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