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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! It would be great to know if this is safe for canning. Submitted by:
RENEEN86

(5/9/14)
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I have made this and added chai seeds to help thicken and add protein and fiber too so good!
Submitted by:
ADSIMMER

(5/6/14)
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if you want it thicker like a jam try adding a pkg is reg or sugar-free Jello. Submitted by:
GOODMANMFG

(6/29/13)
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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:
SKINNYROBIN100

(6/7/13)
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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:
ILIKETOZUMBA

(5/13/13)
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