Slow Cooker Strawberry-Rhubarb Conserve

Slow Cooker Strawberry-Rhubarb Conserve

4 of 5 (50)
member ratings
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.
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

Member Ratings For This Recipe


  •  no profile photo

    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


  • no profile photo

    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



  • no profile photo


    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


  • no profile photo

    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


  • no profile photo

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