Rhubarb Conserve

By á-5973

A conserve is like a jam, but it's made with several fruits, and usually has raisins and nuts. This recipe brings out the wonderful taste of rhubarb and is excellent on Sour Cream Biscuits, scones and toast.

Ingredients

• 1 orange
• 1/2 cup water
• 7 cups rhubarb in 1" pieces (about 2lb/1kg)
• 3 1/2 cups granulated sugar
• 1 cup raisins
• 1/4 cup chopped walnuts

Details

Servings 4
Adapted from bbcgoodfood.com

Preparation

Step 1

Squeeze juice from orange and set aside. Remove rind from pulp and cut into thin strips 1" long. In a small saucepan, simmer rind in water until tender, about 15 minutes; drain.

In a large saucepan or preserving kettle, combine juice, rhubarb, sugar & raisins. (I also remove the remainder of the orange pulp from the rind, chop it and add to the mixture.) Let stand for 30 minutes.

Bring to a boil and cook (bubbles briskly), stirring frequently, until almost thick, about 20-25 minutes. Add cooked rind and walnuts; cook, stirring constantly, until thick, about 5 minutes longer.

Remove from heat. Stir for 5 minutes, skimming off foam from top. Pour into hot sterilized jars. Seal, cool and label. Store in cool, dry, dark place.