Rhubarb-Strawberry Conserve

Name: Rhubarb-Strawberry Conserve
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 4
Cuisine: Global
Ingredients: 59 milliliters golden raisins; 454 grams rhubarb, cut into 1-inch pieces (4 cups); 473 milliliters pint strawberries, cut in half; 473 milliliters sugar; 118 milliliters coarsely chopped walnuts; 118 milliliters water

Rhubarb-Strawberry Conserve is a gluten free and vegan side dish. This recipe serves 4. One portion of this dish contains around 4g of protein, 10g of fat, and a total of 557 calories. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. If you have water, rhubarb, walnuts, and a few other ingredients on hand, you can make it.

Instructions

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.

Ingredients you will need

Strawberries

Raisins

Rhubarb

Walnuts

Sugar

Water

Equipment you will use

Sauce Pan

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.