Rhubarb Conserve
From Best Recipes from New England Inns
Fruit Recipes | Pickles and Preserves Recipes
Yield: Makes about 8 pints
For best flavor, let this meld a few days -- preferably a few weeks before serving. --English Meadows Inn, Kennebunkport. Maine
- 4 pounds rhubarb
- 3 pounds granulated sugar
- 2 pounds brown sugar
- 1/2 cup preserved ginger
- 1/3 cup preserved orange
- Grated rind and juice of 2 lemons
- 1 pound seedless raisins
Wash, peel, and cut rhubarb in 1-inch pieces. Mix all the ingredients together and let stand 30 minutes. Simmer for 2 hours, pour into jars, seal, and label.
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