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 sounds good and I plan to try it. I'm thinking I will use Splenda brown sugar blend. I'll rate after I try it. I'm hoping I can still find rhubarb. Submitted by:

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Added sugar... Submitted by:

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I use double and 1/2 amount of rhubarb to strawberry ratio. 2.5 cups rhubarb ,1cup strawberries.Like without the lemon. Used 1/2 cup sugar,"Swerve" plus cinnamon & vanilla, ginger1/4 cup H2O and did on stove top till thickened.(good with orange juice instead of water too)Freezes well also. Submitted by:

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This is a chunky sauce, thus it's a "conserve" and not a set jam you'd use for PB&J. I halved the recipe & used thawed frozen berries. Added significantly more sugar as it was too sour for my taste. Really delicious in cottage cheese! It would be great to know if it's safe for canning. 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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