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Rhubarb Conserve


This is wonderful with chicken, pork or fish. I also use it on toast.

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Rate this recipe 4.3/5 (4 Votes)


  • 4 C rhubarb, sliced 1/4 to 1/2" thick
  • 4 C sugar
  • 1 TB orange peel
  • 1/2 C orange juice
  • 1 lemon, thinly sliced
  • 1 " piece of cinnamon stick
  • 1 cup nuts
  • Optional: 1 cup raisins


Servings 4


Step 1

In a 3 quart saucepan, combine rhubarb with remaining ingredients. Stir constantly over high heat, until sugar is dissolved. Bring to a boil, stirring. Reduce heat. Simmer, uncovered and stirring occasionally, for 30-45 minutes or until thick.

Sterilize four 8 oz jars. Ladle immediately, filling to 1/2" of top. You may can these or just refrigerate.


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