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Carrot & Rhubarb Preserve

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Submitted by frannie

Carrot and Rhubarb Preserve recipe

YIELD

4 servings

PREP

20 min

COOK

20 min

READY

40 min

Ingredients

1 1
KILOGRAM KILOGRAM CARROTS
peeled, sliced
1 1
KILOGRAM KILOGRAM RHUBARB
thinly sliced
1 1
KILOGRAM 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.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 1g (0.0 oz)
Amount per Serving
Calories 0 0% from fat
 % Daily Value *
Total Fat 0g 0%
Saturated Fat 0g 0%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 0mg 0%
Total Carbohydrate 0g 0%
Dietary Fiber 0g 0%
Sugars g
Protein 0g
Vitamin A 1% Vitamin C 0%
Calcium 0% Iron 0%
* based on a 2,000 calorie diet How is this calculated?
Low Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Low Carb, Sugar-Free, Sodium-Free, Low Sodium
 
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