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Rhubarb strawberry preserves

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Ingredients

  • 3 cups (750 ml) finely chopped rhubarb
  • 2 cups (500 ml) granulated sugar
  • 1 tsp (5 ml) grated lemon rind
  • 2 tbsp (25 ml) fresh lemon juice
  • 2 cups (500 ml) fresh strawberries, hulled & chopped
  • 1 tsp (5 ml) grated fresh ginger
  • 1/2 tsp (2 ml) ground cardamom

Details

Preparation

Step 1

-In a bowl, combine rhubarb with 1 1/2 cups (375 ml) of sugar, lemon rind & one tablespoon (15 ml) of lemon juice.
-In another bowl, combine strawberries with the remaining sugar & lemon juice.
-Cover bowls & set aside.
Let macerate for two hours or overnight, stirring occasionally to dissolve sugar.
-In a large heavy saucepan, combine the rhubarb mixture with ginger & cardamom.
Bring to a boil, then reduce heat to medium & cook rhubarb, stirring often, for 10 min. or until tender & sauce has thickened.
-Add the strawberry mixture, bring to a rolling boil on high heat. Let boil for two to three min. until thickened. Remove from heat. Skim, if necessary and ladle into hot sterile jars.
-Makes about three cups (750 ml) of preserves.

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