Rhubarb Conserve

comments (3) August 4th, 2008

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Recipe by Liz Holland
April 1997
from issue #8

Rhubarb Conserve

Makes 3 cups

4 cups diced rhubarb
1-1⁄4 cups sugar
Splash of orange juice
1 tsp. vanilla

Bring the rhubarb, sugar, and orange juice to a simmer in a medium, non-aluminum saucepan over medium-low heat. Cook for about 20 min. or until the mixture thickens considerably and coats the back of a spoon. Stir occasionally. Add vanilla at the end of the cooking time. Cool. The conserve can be refrigerated for up to 2 weeks.

posted in: dessert, rhubarb

Comments (3)

GayleGray writes: It's really valuable to all!!
Posted: 6:03 am on September 29th
MaeganDoty writes: gud info for me
Posted: 6:14 am on July 2nd
MelvinEstes writes: really nice
Posted: 3:16 am on June 2nd
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