Slow Cooker Strawberry-Rhubarb Conserve
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
4 pints fresh strawberries, washed and hulled4 stalks rhubarb**, sliced in half lengthwise then chopped into 1/2 inch pieces 2 lemons, zested* and segmented1/4 cup brown sugarmint 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!
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
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
Nutritional Info 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
Member Reviews
-
AUSSIEFLOSS
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
-
PCOH051610
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
-
DOOLEYDOG4
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
-
SILVER_DOE
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. - 5/9/14
-
ILIKETOZUMBA
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