Rhubarb Conserve
Yield
6 servingsPrep
10 minCook
30 minReady
40 minLow in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber, Very low in sodium, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | pounds |
rhubarb
|
|
| 2 | each |
oranges
|
|
| ½ | cup |
nuts
chopped |
|
| 1 | each |
lemon
|
|
| 3 ½ | cups |
sugar
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 907.2 | g |
rhubarb
|
|
| 2 | each |
oranges
|
|
| 118 | ml |
nuts
chopped |
|
| 1 | each |
lemon
|
|
| 828 | ml |
sugar
|
|
Directions
Grate rind of oranges and lemon.
Extract juice. Wash rhubarb.
Cut in ½-inch pieces.
Combine all ingredients, except nuts, and heat slowly until sugar is dissolved.
Simmer slowly, stirring constantly, until mixture is thick and clear.
Add nuts and cook 5 minutes.
