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Rhubarb Conserve Recipe
|Frozen sweetened rhubarb||32 Ounce, thawed|
|Water||1 Cup (16 tbs)|
|Golden raisins||1⁄2 Cup (8 tbs)|
|Ginger brew||3 Tablespoon|
|White vinegar||2 Tablespoon|
|Sugar||5 1⁄2 Cup (88 tbs)|
|Liquid fruit pectin||6 Ounce (1 Bottle)|
|Chopped pecans||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 6078 Calories from Fat 354
% Daily Value*
Total Fat 42 g65%
Saturated Fat 3.8 g19.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 506.6 mg21.1%
Total Carbohydrates 1487 g495.7%
Dietary Fiber 35.3 g141.1%
Sugars 1432.7 g
Protein 13 g25.9%
Vitamin A 22.9% Vitamin C 205.3%
Calcium 149.8% Iron 28.9%
*Based on a 2000 Calorie diet
Wash and halve the orange; remove seeds; cut through peel and pulp into fine slivers about 3/4 inch long.
Mix with the water in a saucepan and simmer until peel is almost tender, about 4 minutes; add to the rhubarb.
Stir in raisins, Ginger Brew, vinegar, sugar, and salt; blend well.
Bring rapidly to boiling; boil vigorously 1 minute, stirring constantly.
Remove from heat; immediately stir in pectin.
Skim off any foam.
Add pecans; continue stirring 5 minutes to keep fruit and nuts in suspension.
Ladle into hot sterilized jars and seal