Return to Content

Rhubarb Conserve

Rhubarb Conserve
0 votes, 0.00 avg. rating (0% score)
Submit a Recipe Image

Yield: Makes 2 pints

Chinese five-spice powder lends a seductive flavor to this rhubarb and orange relish. Serve warm or at room temperature with roast pork or turkey.


  • 3 oranges
  • 1 pound rhubarb, cut into 1-inch lengths
  • 3 cups sugar
  • 1/2 teaspoon Chinese five-spice powder
  • 1/2 cup raisins
  • 1/2 cup coarsely chopped almonds


1. Squeeze the juice from the oranges and set aside. Remove the zest from the oranges with a swivel-blade peeler and cut into julienne strips.
2. In a wide saucepan, combine the orange juice, orange zest, rhubarb, sugar, five-spice powder, and raisins. Stir over medium heat until the sugar is dissolved. Reduce the heat and cook slowly for 30 to 45 minutes or until the mixture is thick. Stir in the almonds and cook for 2 minutes more. Remove from the heat and refrigerate or freeze in airtight plastic containers.

Updated Tuesday, May 24th, 2011

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.