Rhubarb Conserve

A conserve is a jam’s fancier cousin: whole fruit cooked with citrus and nuts into a thick, chunky spread. This rhubarb version uses fresh orange and lemon zest plus their juice to brighten the tart rhubarb, and chopped nuts added at the end give each spoonful a satisfying crunch.

Cut the rhubarb into small, uniform pieces so they break down evenly as they simmer. The sugar draws out the rhubarb’s natural juices and dissolves slowly over low heat before the mixture thickens. Constant stirring is a must since the high sugar content means it scorches easily on the bottom of the pot.

You’ll know it’s ready when the mixture turns thick and clear rather than cloudy. That’s the pectin from the fruit and citrus rind doing its job.

Kitchen Tips

• Use firm, bright red rhubarb stalks for the best color and flavor. Avoid any that are limp or browning
• Dissolve the sugar fully before turning up the heat. Undissolved sugar causes crystallization in the finished conserve
• Stir constantly once it starts thickening. Walk away for 30 seconds and you’ll have a burnt spot
• To test for doneness, drop a spoonful on a cold plate. It should hold its shape without running

Variations

• Use pecans, walnuts, or almonds as the chopped nuts
• Add a handful of raisins or dried cranberries with the fruit for extra sweetness
• Stir in a pinch of ground ginger or cardamom for a spiced conserve