With a plethora of rhubarb and a good sale on strawberries at our market this weekend I decided to try to make Rhubarb-Strawberry Conserve. Only the reciep for conserve wasn't very appealing to me; it called to add walnuts and golden raisins. Any other time I would have but in a strawberry type jam I thought I didn't want to go there. But did you know that conserve is a mixture of fruits, nuts and sugar cooked together until thick. It is used like a perserve or jam. It turned out delicious. I made a batch of warm from the oven baking powder biscuits to spread this really luscious ruby red spread on them. Divine!
Rhubarb-Strawberry Conserve
(makes 4 half-pints)
2 cups sugar
1/2 cup water
1 pound rhubarb, cut into 1 inch pieces (4 cups)
1 pint (2 cups) strawberries, cut in half
1/2 cup coarsley chopped walnuts
1/4 cup golden raisins
1. Heat sugar and water to boiling in 3 quart saucepan, stirring constantly. Stir in rhubarb. Boil gently about 15 minutes, stirring frequently, until thickened. Stir in strawberries, walnuts and raisins. Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
2. Immediately pour into hot, sterilized jars, leaving 1/4 inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
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