Slow Cooker Strawberry-Rhubarb Conserve

Slow Cooker Strawberry-Rhubarb Conserve

4 of 5 (39)
member ratings
Create a Recipe Makeover
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
Report Inappropriate Recipe

Submitted by:

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

Rate This Recipe

Member Ratings For This Recipe