Slow Cooker Strawberry-Rhubarb Conserve

Slow Cooker Strawberry-Rhubarb Conserve
Nutritional Info
  • Servings Per Recipe: 12
  • Amount Per Serving
  • Calories: 52.8
  • Total Fat: 0.5 g
  • Cholesterol: 0.0 mg
  • Sodium: 3.9 mg
  • Total Carbs: 13.9 g
  • Dietary Fiber: 3.2 g
  • Protein: 0.7 g

Introduction

It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast.

Ingredients

4 pints fresh strawberries, washed and hulled
4 stalks rhubarb**, sliced in half lengthwise then chopped into 1/2 inch pieces
2 lemons, zested* and segmented
1/4 cup brown sugar
mint sprigs for garnish

* Use a vegetable peeler or paring knife to remove long strips of zest.

** Caution: Do not consume the green leaves of the rhubarb. They are not edible and will make you quite sick!

Directions

Add all ingredients except the mint to a slow cooker, stir to combine, and cook on low for two hours.
Serve warm or chilled. Garnish with mint sprigs, if desired
Store covered in refrigerator for up to 2 weeks.


Serving Size: Makes 1 quart; 1/3 cup per serving

Number of Servings: 12


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