Rhubarb Conserve


This is a recipe I have made several times. The original is from the cookbook Cooking From Quilt Country. An Amish-Mennonite cookbook, it has a lot of recipes that are similar to what I ate growing up in a mainly German community.
Of course now that I want to post it I do not have a picture of it. You can cut the recipe back, or freeze instead of canning, but I find canning works well and I can give the jars away as gifts and they are always welcome.
The recipe uses it as a jam and I have done that, but we like it served with meat, Pork Loin is really good with it. I hope you give it a try. Put some on hot biscuits for a real treat. If you are not sure about the nuts if you are going to give it away leave them out. But do put in the raisins.

Rhubarb Conserve
1 1/4 pounds rhubarb chopped
1 large orange, sliced as thin as possible (take out the seeds)
1/2 large lemon, sliced thinly (again, remove seeds)
4 cups sugar
1/4 cup coarsely chopped pecans or other nuts, pecans are really best
2 Tablespoons Golden Raisins
1/4 teaspoon ground cloves
Few drops of red food coloring, optional, but adds a pretty pink if you have green rhubarb.

Place rhubarb in a large saucepan. Cut each orange slice and lemon slice into wedge shapes so they are all through the conserve. Add to the rhubarb along with the sugar and mix well. Bring to a boil and lower heat and simmer uncovered for 40 minutes. (This will be slightly jellied, not real set as there is no added pectin)
Add the remaining ingredients and cook 5 minutes longer.
Ladle into hot sterilized jars leaving 1/4 inch head space. Wipe rims, add lids and rings. Hot water bath for 10 to 15 minutes

1 comment:

  1. I've made a very similar Rhubarb Conserve and added dried cranberries. We LOVE it over cream cheese with crackers. Next time, we're going to try adding chopped jalepeno or similar pepper for a little "zing"!

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