Slow Cooker Strawberry-Rhubarb Conserve
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!
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
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
