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Nutrition Facts

  Servings Per Recipe: 12
  Serving Size: 1 serving

Amount Per Serving
  Calories 52.8
  Total Fat 0.5 g
      Saturated Fat 0.0 g
      Polyunsaturated Fat 0.3 g
      Monounsaturated Fat 0.1 g
  Cholesterol 0.0 mg
  Sodium 3.8 mg
  Potassium 208.0 mg
  Total Carbohydrate 13.9 g
      Dietary Fiber 3.2 g
      Sugars 10.6 g
  Protein 0.7 g
  Vitamin A 0.9 %
  Vitamin B-12 0.0 %
  Vitamin B-6 3.4 %
  Vitamin C 121.1 %
  Vitamin D 0.0 %
  Vitamin E 0.9 %
  Calcium 3.5 %
  Copper 3.4 %
  Folate 5.3 %
  Iron 2.9 %
  Magnesium 3.2 %
  Manganese 17.8 %
  Niacin 1.3 %
  Pantothenic Acid     4.0 %
  Phosphorus     2.4 %
  Riboflavin 4.7 %
  Selenium 1.3 %
  Thiamin 1.5 %
  Zinc 1.0 %

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Calories in Slow Cooker Strawberry-Rhubarb Conserve

View the full Slow Cooker Strawberry-Rhubarb Conserve Recipe & Instructions
Submitted by: CHEF_MEG

Calories per Ingredient

Here are the foods from our food nutrition database that were used for the nutrition calculations of this recipe.

Calories per serving of Slow Cooker Strawberry-Rhubarb Conserve

35 calories of Strawberries, fresh, (0.33 pint as purchased, yields)

11 calories of Brown Sugar, (0.02 cup, unpacked)

3 calories of rhubarb, stalk, raw, (0.13 cup)

3 calories of Lemons, (9.67 gram(s))

Nutrition & Calorie Comments  

This isn't a jam you'd use for PB&J. It's more of a chunky sauce, thus it's a "conserve". I halved the recipe & used thawed frozen berries. Added significantly more sugar as it was too sour for my taste. Really delicious! I just might have to can it for year-round enjoyment. Submitted by:

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I have made this and added chai seeds to help thicken and add protein and fiber too so good!
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if you want it thicker like a jam try adding a pkg is reg or sugar-free Jello. Submitted by:

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I just picked 8 lbs. of organic strawberries this week and went to the farmers market last night and bought 1 lb. of rhubarb! I'm hoping I can sub. stevia for brown sugar. I'm going to make it over the weekend and post the results. Submitted by:

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Working with what I had available, I used a higher rhubarb-to-berries ratio so I upped the brown sugar to 1/3C. And I didn't have a whole lemon so I added some juice and dried zest. Cooked as directed and then blended w/immersion blender to get a more palatable consistency. It's pretty good! Submitted by:

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