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Rhubarb Conserve

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Ingredients
  Diced rhubarb 12 Ounce (3 Cup)
  Sugar 1 Cup (16 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Grated orange peel 2 Teaspoon
  Orange juice 1⁄3 Cup (5.33 tbs)
  Grated lemon peel 1 Teaspoon
  Lemon juice 3 Tablespoon
  Chopped maraschino cherries 1⁄3 Cup (5.33 tbs)
  Chopped walnuts 1⁄2 Cup (8 tbs)
Directions

In 4-quart kettle or Dutch oven combine rhubarb, sugar, and corn syrup.
Let stand 1 hour.
Add orange peel and juice and lemon peel and juice.
Mix thoroughly.
Bring mixture to full rolling boil.
Boil, uncovered, till syrup sheets from metal spoon or till candy thermometer registers 220°, about 12 to 15 minutes, stirring occasionally.
Stir in maraschino cherries and chopped walnuts.
Heat through.
Remove from heat.
Skim off foam with metal spoon.
Pour conserve into hot, sterilized half-pint jars or glasses.
Seal.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Canadian
Method: 
Boiled
Restriction: 
Vegetarian
Ingredient: 
Rhubarb
Interest: 
Party, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
60 Minutes
Ready In: 
70 Minutes

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