Rhubarb-Strawberry Conserve
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Updated May 4, 2005
Pair this ruby red spread with warm-from-the-oven biscuits or scones. Divine!
Rhubarb-Strawberry Conserve
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- Prep Time 30 min
- Total 1 hr 50 min
- Servings 4
- Ingredients 6
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
-
Step1Heat 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.
-
Step2Immediately 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
35
Calories
1 g
Total Fat
0g
Protein
7 g
Total Carbohydrate
Nutrition Facts
Serving Size: 1 Tablespoon
- Calories
- 35
- Calories from Fat
- 10
- Total Fat
- 1 g
- Saturated Fat
- 0g
- Cholesterol
- 0mg
- Sodium
- 0mg
- Potassium
- 35 mg
- Total Carbohydrate
- 7 g
- Dietary Fiber
- 0g
- Protein
- 0g
% Daily Value*:
- Vitamin A
- 0%
- 0%
- Vitamin C
- 2%
- 2%
- Calcium
- 2%
- 2%
- Iron
- 0%
- 0%
Exchanges:
1/2 Fruit;Tips from the Betty Crocker Kitchens
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