Slow Cooker Strawberry-Rhubarb Conserve

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4 of 5 (50)

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

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.

Minutes to Prepare: 5

Minutes to Cook: 120

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!

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

CHARLOTTE_I

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
CD13176175

Very Good

3 of 3 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
AUSSIEFLOSS

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
PCOH051610

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
CD7023171

Very Good

3 of 3 people found this review helpful

My favourite combo... in yogurt too! - 6/14/12
DOOLEYDOG4

Incredible!

2 of 2 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
SILVER_DOE

Incredible!

1 of 1 people found this review helpful

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
ADSIMMER

Very Good

1 of 1 people found this review helpful

I have made this and added chai seeds to help thicken and add protein and fiber too so good!
- 5/6/14
SKINNYROBIN100

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
ILIKETOZUMBA

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
DAHLEEA

O.K.

1 of 1 people found this review helpful

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
ALIZAHH

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
WAFRAGGLE

1 of 1 people found this review helpful

Can you can this? - 5/27/12
SHERYE

So delicious but like others I found it very chunky so I ended up putting it in the blender - 7/26/21
JIACOLO

Looks good - 7/26/21
GOFORGIN

Very Good

Ok - 6/27/21
GEORGE815

Nice recipe - 6/2/21
RAPUNZEL53

will make - 5/16/21
PATRICIAAK

:) - 5/7/21
SRIVERS1

Incredible!

This turned out wonderful. Love Strawberry - Rhubarb. I jarred mined. - 1/7/21
TOMATOCAFEGAL

Good

Chunkier, but one I like. - 12/4/20
CD6913562

Very nice topping! - 12/4/20
MWHIGGINS

Thanks for this recipe! - 7/31/20
MOMMY445

Good

good - 7/27/20
SISTERPRETTY

WOW...can't wait to make this... - 7/23/20
KITTYHAWK1949

good to put over Angel Food Cake. yum - 7/18/20
CORVETTECOWBOY

looks good - 7/4/20
2DAWN4

I want to try this! - 6/30/20
EVIE4NOW

O.K.

I added splenda... was way too bitter/tart, - 6/23/20
JANIEWWJD

I have got to make this!!!! - 6/10/20
EOWYN2424

Incredible!

nyummm! - 5/26/20
SUNSHINE99999

really yummy - 5/5/20
4CONNIESHEALTH

Very Good

Love it! - 1/21/20
STLMATRON

- 7/31/19
CD1987279

great flavor - 7/30/19
NELLJONES

Delicious! - 7/30/19
RHOOK20047

Incredible!

I put it through the blender and loved it find that there is a lot of different uses. - 7/26/19
ALEPEQUIJADA

Yummy! - 7/26/19
ELRIDDICK

Very Good

Thanks for sharing - 6/23/19
CHERYLHURT

I cooked in in a slo-cooker almost 4 hours. - 6/16/19
ROSSYFLOSSY

Incredible!

Delicious! - 6/8/19
POSEY440

Very Good

Great - 6/1/19
DEE107

looks so good - 6/1/19
EGGBASKET1

Incredible!

Delicious - 5/13/19
CD4114015

Good

thanks - 5/13/19
PICKIE98

Very Good

Love this! - 5/13/19
NASFKAB

Great idea - 4/4/19
SUSANBEAMON

I love strawberries and rhubarb. Combined, they are just fantastic. - 1/3/19
1CRAZYDOG

tasty - 12/13/18
REDROBIN47

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. - 8/30/18
AMBER461

Thanks for sharing, interested recklpe. - 8/30/18
RDCAGAIN10

Incredible!

Yum - 8/30/18
ARTJAC

NICE - 8/30/18
RO2BENT

Added sugar... - 7/25/18
DMEYER4

Incredible!

very tasty love rhubarb and strawberries together - 7/3/18
KATHYJO56

Very Good

I thought this was pretty good, but my husband loved it - 7/3/18
RAZZOOZLE

Very Good

great - 6/27/18
ROBBIEY

I have never had rhubarb - 6/24/18
AJB121299

nice - 5/17/18
MUSTANGMOM6

Thanks - 5/7/18
JVANAM

Incredible!

Between two evils, I always pick the one I never tried before.
- Mae West - 7/27/17
PWILLOW1

It is yummy. - 7/26/17
LOSER05

Incredible!

yum! - 7/26/17
AIYANASMAMA

Can't wait to try it
- 7/26/17
JUNETTA2002

Good

Good recipe - 6/28/17
SUNSET09

Very Good

I cooked it in a slow cooker and then, used the blender for consistency, based on the majority raters. . There's a lot of uses for this conserve, thanx. - 6/12/17
JAMER123

Wonderful tasting jams!! We love rhubarb but it doesn't live in TX. so have to wait until we get to MN in the summer to have some. - 6/8/17
BUSYGRANNY5

Incredible!

Husband love this one!!! - 5/27/17
LOFSTI

Incredible!

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. - 7/6/16
JULIEG108

Bad

I prepared this exactly as written and after 3 hours all I have in my crock pot is hot strawberries and rhubarb in a mess of juices that is EXTREMELY SOUR!!! It did not thicken at all!! What a waste of my time and fruit! :( - 4/11/15
TOODLESND

Very Good

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
CREATE4CHRIST

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
CD13916272

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

Good

0 of 1 people found this review helpful

It was good, wouldn't do it again... - 7/23/13
KDKOSMO

0 of 1 people found this review helpful

Rhubarb does not need to be peeled... - 7/8/12
CMFARRELL36

Will it freeze? - 7/1/12
CD12369971

Good

Great in yogurt...mmmmmm - 6/23/12
JANET552

O.K.

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
CD12533879

Very Good

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
KRISLEEB

Very Good

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
TAMANI2

Incredible!

This sounds simple and interesting. I wonder if I used agave would the recipe turn out tasty? - 6/16/12
MOMB96

Very Good

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
MIAJOEB

does this freeze well? - 6/15/12
KHEAL1

I need to kow if the rhubarb needs to be peeled????? - 6/15/12
HONEYDUE234

Very Good

0 of 1 people found this review helpful

This is a nice simple recipe .. question, tho .. think this can be preserved in jars?? - 6/14/12
LEANJEAN6

Good

It's tasty--but--I prefer plain rhubarb--- - 6/13/12
PATRICIAANN46

Incredible!

My favorite combination of fruits....... - 6/13/12
DMSGLASS

Love strawberries and rhubarb! - 6/13/12
SOFTLAUNCH

Does rhubarb have to be peeled? - 6/13/12
CD9825182

Very timely. Farmer's market is tomorrow. - 6/13/12
TUBLADY

Very Good

I love strawberries, and rhubarb so I will make this and try freezing it Going out tomorrow to do some u-pick berries.. - 6/13/12
SUGARSMOM2

this makes a nice surpirse to the table . looks beautyful and tastes the same . keeps well in the ice box. - 6/13/12
CPIAZZA11

Is the segmented lemon used along with the zest? - 6/13/12
SANDRAREGINA

As per the recipe, its 1/3 cup per serving. - 6/13/12
STARLADYGS

I really wish they would tell the size of the serving instead of how many servings per recipe. Is the serving size for this a teaspoon? A tablespoon? Also would love a rhubarb pie recipe. My absolute favorite. - 6/13/12
DONNA_VT

I am interested in finding out if this could be canned also. I need a good recipe for Strawberry Rhubarb Jam - 6/5/12
CROWSPIRIT1

Could this be used as freezer jam? - 5/31/12

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