I have not tried a rhubarb conserve before. So I was not really sure what to expect.
I am so glad I tried this recipe! The conserve was delicious!
A conserve is very similar to a chutney, but with the sugar it stands together more like a preserve or jelly.
The rhubarb combines so nicely with the raisins and orange and lemon juices. All the ingredients really work together well and enhance each other.
The nuts add a little crunch to the soft mixture.
The fruit breaks apart well during cooking. There are still lovely chunks of fruit throughout the conserve.
As I said, the sugar helps everything stick together nicely. I think this would be a lovely addition to a cream cheese smeared bagel. Or as an accompaniment on a charcuterie tray.
RHUBARB CONSERVE
4 Cups Diced Rhubarb
2 1/2 Cups Sugar
1 Cup Raisins
1/4 Cup Orange Juice
1 Tablespoon Lemon Juice
1 Tablespoons Grated Orange Peel
1 Tablespoon Grated Lemon Peel
1/2 Cup Chopped Nuts
Combine all ingredients, except nuts, in a large saucepan. Bring to a boil over medium heat. Reduce heat and simmer 35 minutes, stirring occasionally. Skim off foam. Remove from heat and stir in nuts. Pour into hot jars and seal.
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