Carrot & Rhubarb Preserve
Carrot and Rhubarb Preserve recipe
Yield
4 servingsPrep
20 minCook
20 minReady
40 minLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kilogram |
carrots
peeled, sliced |
|
| 1 | kilogram |
rhubarb
thinly sliced |
|
| 1 | kilogram |
sugar
warmed |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | kilogram |
carrots
peeled, sliced |
|
| 1 | kilogram |
rhubarb
thinly sliced |
|
| 1 | kilogram |
sugar
warmed |
|
Directions
Place carrots in a pot with enough water to cover.
Bring to a boil, covered and cook until tender.
Drain, reserving ½ cup of liquid.
Purée carrots and liquid.
Transfer to large pot.
Add rhubarb and sugar to pot and stir until sugar is dissolved.
Bring to a slow boil and simmer gently for 20 minutes.
Remove from heat and pour into warm sterile jars.
Seal.
