RHUBARB-STRAWBERRY CONSERVE
Pair this ruby red spread with warm-from-the-oven biscuits or scones. Divine!
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h50m
Yield 4
Number Of Ingredients 6
Steps:
- 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.
- 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.
Nutrition Facts : Calories 35, Carbohydrate 7 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Tablespoon, Sodium 0 mg
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Raheela Khanum
[email protected]I love this conserve! It's the perfect balance of tart and sweet. I've been using it on toast, pancakes, and even yogurt.
Lx Tamim
[email protected]This conserve is a bit too tart for my taste, but I still enjoyed it. I think it would be great with a dollop of whipped cream or ice cream.
Lisa Mayo
[email protected]I've made this conserve several times now and it's always a hit. It's the perfect way to use up all that extra rhubarb.
Ashu Birr
[email protected]This recipe is missing some important information. It doesn't say how long to cook the conserve or what size jars to use.
Md Mofijul
[email protected]I'm not sure what I did wrong, but my conserve turned out too runny. I'm going to try again.
Ricky Real
[email protected]This conserve is a bit too sweet for my taste, but I still liked it. I think it would be great as a filling for pies or tarts.
McDonald Mcdollar
[email protected]I had some trouble finding rhubarb, but it was worth the effort. This conserve is delicious!
Safder Abbas
[email protected]This conserve is a bit too tart for my taste, but I still enjoyed it. I think it would be great on pancakes or waffles.
Milly Komape
[email protected]I've never had rhubarb strawberry conserve before, but I'm definitely a fan now. It's so good on toast, crackers, and even ice cream.
Sheikh Rehman
[email protected]This conserve is a great way to use up leftover rhubarb. It's also a delicious and unique gift.
Shivu Rawot
[email protected]I'm not a big fan of rhubarb, but I loved this conserve. The strawberries really balance out the tartness of the rhubarb.
Zaid Momani
[email protected]I love the way this conserve looks in a jar. It's so vibrant and colorful.
Phamelord Neleyun
[email protected]Yum!
Chimi Rinzin
[email protected]This is the best rhubarb strawberry conserve I've ever had. I highly recommend it!
Jordin Roman
[email protected]I made this conserve for a picnic and it was a huge hit. Everyone loved the unique flavor.
kelvin mutuku
[email protected]This conserve is amazing! I love the combination of rhubarb and strawberries. It's the perfect way to use up all that extra rhubarb from my garden.
Adah Allen
[email protected]I've never made conserve before, but this recipe was easy to follow and turned out great. The conserve is thick and flavorful, and it's the perfect addition to my morning yogurt.
Simaa GuLali
[email protected]This rhubarb strawberry conserve is absolutely delicious! It's the perfect balance of tart and sweet, and it has a beautiful ruby red color. I used it on toast, and it was heavenly.