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Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 52.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.8 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 0.7 g

View full nutritional breakdown of Slow Cooker Strawberry-Rhubarb Conserve calories by ingredient
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Slow Cooker Strawberry-Rhubarb Conserve

Submitted by: CHEF_MEG
Slow Cooker Strawberry-Rhubarb Conserve

Introduction

It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast. It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast.
Number of Servings: 12

Ingredients

    4 pints fresh strawberries, washed and hulled
    4 stalks rhubarb**, sliced in half lengthwise then chopped into 1/2 inch pieces
    2 lemons, zested* and segmented
    1/4 cup brown sugar
    mint sprigs for garnish

    * Use a vegetable peeler or paring knife to remove long strips of zest.

    ** Caution: Do not consume the green leaves of the rhubarb. They are not edible and will make you quite sick!

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Directions

Add all ingredients except the mint to a slow cooker, stir to combine, and cook on low for two hours.
Serve warm or chilled. Garnish with mint sprigs, if desired
Store covered in refrigerator for up to 2 weeks.


Serving Size: Makes 1 quart; 1/3 cup per serving






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Member Ratings For This Recipe


  • Very Good
    5 of 5 people found this review helpful
    Mine turned out a whole lot chunkier than the picture. Still quite tasty. I froze half, and it thawed nicely in the refrigerator. We used it over Kashi Blueberry toaster waffles, and added some fresh blueberries and a squirt of whipped cream. - 6/22/12

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  • 3 of 3 people found this review helpful
    I will come back to rate, but right now I am making it, and I am confused by the lemon, zested and segmented. I'm guessing to put the segments in, since the pith can be bitter. This sauce is way too chunky, going by the recipe. Had to use potato masher to mash the fruit, and cooked 90 mins longer. - 6/28/12

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  • Incredible!
    3 of 3 people found this review helpful
    I made this last night - thanks for the link to the great video! I cooked it an additional one hour. This will not turn into a thick jam but is delicious, albeit, tart. Served some this morning over oatmeal. Imagine it can be used for a lot of things. Thanks for the recipe...a keeper for sure! - 6/24/12

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  • Very Good
    3 of 3 people found this review helpful
    My favourite combo... in yogurt too! - 6/14/12

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  • Very Good
    2 of 2 people found this review helpful
    Not bad! I tossed it into the blender afterwards to help with consistency. - 3/9/13

    Reply from CHEF_MEG (3/11/13)
    Great idea. Chef Meg


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  • Incredible!
    1 of 1 people found this review helpful
    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. - 5/9/14

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  • Incredible!
    1 of 1 people found this review helpful
    if you want it thicker like a jam try adding a pkg is reg or sugar-free Jello. - 6/29/13

    Reply from CHEF_MEG (7/9/13)
    The gelatin would thicken the mixture but look for unflavored gelatin.
    Chef Meg


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  • 1 of 1 people found this review helpful
    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. - 6/7/13

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  • Very Good
    1 of 1 people found this review helpful
    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! - 5/13/13

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  • 1 of 2 people found this review helpful
    Can this be done with frozen Rhubarb and Strawberries. Please post quantities if so - 6/14/12

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  • Finally another use of my rhubarb, I used my food processor on it first and added strawberry rhubarb wine in place of the lemon also used stevia to sweeten it up as it was real tart. - 5/23/14

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  • I have made this and added chai seeds to help thicken and add protein and fiber too so good!
    - 5/6/14

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  • I'm allergic to strawberries...Would this work with peaches or pineapple...or even pears. I have apple, peaches, nectarine, pear, and plum trees and would love to make them into a jam or jelly like this! - 3/19/14

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  • Can you use frozen berries and rhubarb...have lots of each! - 9/18/13

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  • Good
    0 of 1 people found this review helpful
    It was good, wouldn't do it again... - 7/23/13

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  • 0 of 1 people found this review helpful
    Rhubarb does not need to be peeled... - 7/8/12

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  • Will it freeze? - 7/1/12

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  • Great in yogurt...mmmmmm - 6/23/12

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  • It did not turn out as I expected. I have whole strawberries in a sauce but I expected something like jam. Are you supposed to crush the strawberries first? - 6/20/12

    Reply from CHEF_MEG (8/7/13)
    They should break down on their own with the heat but you can help them along by slicing.
    Chef Meg


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  • I made this tonight and served it warm over a pork loin. It was very delicious! I saved the rest in the fridge. After it cooled I checked the conserve for consistency... I think the photo is misleading, but I can see this being a great ice cream, cottage cheese, or yogurt topper. Very Easy to make! - 6/20/12

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  • After 2 hrs in the slow cooker on low and 1 hr on high it came out as bits of fruit in its own liquids. I was wanting something that resembled the picture; more jam-like. Very disappointed. Not so useful for PBJ but I will try adding it to plain yogurt. - 6/19/12

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  • very tasty!!! Those of us in the family that like strawberries really enjoyed it. Didn't firm up as much as we expected but it was AMAZING on ice cream! - 6/19/12

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  • This sounds simple and interesting. I wonder if I used agave would the recipe turn out tasty? - 6/16/12

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  • Not quite what I expected - I think the photo is misleading. But it will be yummy as a topping on ice cream, yogurt, waffles, short cakes, etc. - 6/16/12

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  • does this freeze well? - 6/15/12

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