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You are here: Home / Recipes / Appetizers & Snacks / Maple-Rhubarb Conserve

Maple-Rhubarb Conserve

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By Traci York — Updated September 9, 2022 — 38 Comments / Jump to Recipe
This post may contain affiliate links. Please read my affiliate policy.

Slather it on toast, serve along side a sharp cheese or baked brie, swirl it in oatmeal or chia pudding or top pancakes or waffles with it. Maple-Rhubarb Conserve is a citrusy, naturally sweetened, texture rich condiment. Like my Rhubarb Freezer Jam, this recipe is versatile and freezer friendly. This recipe is vegetarian, vegan and gluten free.

Maple-Rhubarb Conserve spooned out from a jar.

Table of Contents

  • A Daily Routine
  • Recipe Inspiration
  • Conserves, Jellies and Jams OH MY!
  • How to Make this Conserve
  • How to Enjoy Rhubarb Conserve
  • A Few Recipe Notes
  • More Rhubarb Recipes to Love
  • Maple-Rhubarb Conserve

A Daily Routine

When I was in pastry school I rented a room from a family in Seattle. Their home is a beautiful craftsman-style home, over 100 years old, in a tree-lined neighborhood near Green Lake. My home, on Whidbey Island, was too far of a commute to my five-days-a-week pastry classes, so I lived in Seattle during the week and drove back home on the weekends.

Having never lived in a big city, it was an opportunity to get to know Seattle, its cozy neighborhoods surrounding the city and new friends. Walking down the street for craft ice-cream or a skillfully made latte made city living quite attractive.

Green Lake was one of my favorite places to visit, almost daily. This is where I’d work out the events of the day, thinking through new skills learned or working out stress. The almost three mile path around the lake proved to be a regular fun filled diversion. There was always something interesting to see in this vibrant park, like the occasional goat walker or musician.

Ingredients for Maple-Rhubarb Conserve

My home-away-from-home was super cozy, welcoming and accommodating. My house mates loved to cook, so it was a natural fit to talk about food, and gardening and comb through cook-books.

Recipe Inspiration

One afternoon upon retuning from a walk at Green Lake, my house mate made a plum conserve recipe she wanted me to try. At this point, I had never heard of a conserve, but was eager to try something new. She paired the plum conserve with a rich, whole milk yogurt.

Needless to say, I couldn’t wait to get the plum recipe. When I did, she also sent a recipe similar to Maple-Rhubarb Conserve. I’ve been patiently waiting for rhubarb season so I could share it with y’all. When rhubarb finally arrived at the market, I grabbed up a bundle and got to work.

The only modification I made to the original recipe was to use maple syrup instead of granulated sugar and I added a pinch of cinnamon. I made this change because not only does rhubarb taste sublime with maple syrup, but also because the time I generally use this conserve is for breakfast.

Preparing the orange and lemon juice and zest for Maple-Rhubarb Conserve

Conserves, Jellies and Jams OH MY!

In the process I learned conserves are similar to jams, jellies, marmalades and fruit spreads. The Kitchen has a good comparison of these. What makes a conserve stand out however, is it’s chunky texture made with zest, dried fruits, and nuts. The addition of lemon and orange juice gives this conserve a complex flavor that’ll have you dipping your spoon in the jar for more.

A sauce pot with the raw ingredients for Maple-Rhubarb Conserve. After cooking down, the nuts are added.

How to Make this Conserve

This recipe comes together with ease. Throw all the ingredients, save the walnuts, into a pot and let it simmer while you take care of the stuff life is made of. Make a double batch to freeze for later. Here’s how to do it:

  • First, toast the walnuts.
  • Second, in a sauce-pot add the rhubarb, maple syrup, raisins, zest and juice of the lemons and orange, water, salt and cinnamon. Bring to a simmer then cook on medium low.
  • Last, remove from heat, and stir in walnuts. The conserve will thicken as it cools. 

How to Enjoy Rhubarb Conserve

  • Go Sweet: Swirling it in chia pudding, oats or porridge makes breakfast feel extra special. I’ve been known to plop a big ole’ dollop on top of pancakes or waffles,  or smear it on a piece of toast. Gently warmed, it’s fabulous on vanilla bean ice cream! 
  • Go Savory: Maple-Rhubarb Conserve also pairs with various cheeses like blue, or gouda. I can also imagine it atop a wheel of melty brie. The sweet plays off full flavor cheese beautifully.

Three jars of Maple-Rhubarb Conserve, two lidded, one with a spoon in it.

A Few Recipe Notes

  • Freezer Friendly? Yes Please! Freeze in lidded container for up to a month, thaw overnight in the fridge. 
  • This recipe makes just at 2 cups, but if you’ve a lot of rhubarb on hand, it doubles with ease. 
  • While I’ve included cinnamon in this recipe, I imagine cardamom would be a lovely substitute. 

More Rhubarb Recipes to Love

  • Easy Freezer Rhubarb Jam
  • Lemongrass – Ginger Rhubarb Soda
  • Blueberry-Rhubarb Pie Ice Cream Parfait 
Maple-Rhubarb Conserve
Print Recipe

Maple-Rhubarb Conserve

Prep Time:10 minutes minutes
Cook Time:40 minutes minutes
Total Time:50 minutes minutes
Servings:2 C (470g)
Calories:836kcal
Author:Traci York
Slather it on toast, serve along side a sharp cheese or baked brie, swirl it in oatmeal or chia pudding or top pancakes or waffles with it. A citrusy, naturally sweetened, texture rich conserve is so versatile and freezer friendly. Gluten Free + Vegan

Ingredients

  • 1/2 C Walnuts 60g
  • 3 C Rhubarb sliced in 1/4" (.6cm) pieces, about 3 stalks, 430g
  • 1 C Pure Maple Syrup 300g
  • 1/2 C Golden Raisins 80g
  • 2 Lemons zested and juiced
  • 1 Large Orange zested and juiced
  • 2 Tbs Water
  • 1/8 tsp Sea Salt
  • 1/8 tsp Cinnamon ground

Instructions

  • Preheat oven to 325F (163C). Toast walnuts for 8-9 minutes, or until fragrant. Set aside to cool. Chop. Set aside.
  • In a medium sauce-pot add the rhubarb, maple syrup, raisins, zest and juice of the lemons and orange, water, salt and cinnamon. Bring to a simmer then cook on medium low, stirring occassionally, for 25 minutes. The mixture will thicken. For the last 5 minutes, turn the heat to low. Remove from heat, and stir in walnuts.
  • Transfer to lidded containers and refrigerate or freeze. The conserve will thicken as it cools.
  • Store in the refrigerator for up to a week. In the freezer for up to a month.

Notes

To freeze, store in lidded jars. Allow to come to room temperature before freezing. Freeze for up to 1 month.
Nutrition is provided as a courtesy and is an estimate. If this information is important to you, please have it verified independently.
Calories: 836kcal | Carbohydrates: 168g | Protein: 9g | Fat: 20g | Saturated Fat: 2g | Sodium: 175mg | Potassium: 1556mg | Fiber: 11g | Sugar: 130g | Vitamin A: 334IU | Vitamin C: 108mg | Calcium: 435mg | Iron: 3mg
Made It? Leave a comment below! The most helpful comment may include recipe rating, feedback, any modifications and/or helping other commenters. On Instagram? Take a snap of your make and share, tagging @VanillaAndBean #VanillaAndBean!
Maple-Rhubarb Conserve

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  1. Avatar for NancyNancy

    August 2, 2019 at 9:40 am

    I have an elderly couple that are friends of mine and they have an amazing garden, one of the things she always shares with me is, rhubarb! Her husband told me about rhubarb conserves that his aunt would make every year that he loved so I searched for a recipe and yours sounds heavenly! I was hoping to be able to can it but I am not sure that it will be safe to can. What do you suggest as a container for freezing it in?

    P.S. I live across the water in Everett! It is always fun to find people online that live in the area!

    Reply
    • Avatar for TraciTraci

      August 2, 2019 at 12:18 pm

      Howdy Neighbor!! Thank you for your note, Nancy. Shared rhubarb is the best! I have a good friend who shares with me each year… her rhubarb plant is huge! This conserve is so fabulous and not too sweet. I hope you enjoy it as much as we do. As far as a container goes, I use 8oz canning jars or small 6oz Weck jars. Either works well.

      Reply
  2. Avatar for AmberAmber

    July 6, 2017 at 10:35 am

    Would you be able to can this instead of freeze? I’d like to preserve it for longer and make a bigger batch to enjoy throughout the winter months!

    Reply
    • Avatar for TraciTraci

      July 6, 2017 at 11:05 am

      Hi Amber! Thank you for your note. Great idea, yet I’ve not tried canning this recipe. If you give it a go, please let us know how it works out for you!

      Reply
  3. Avatar for robynrobyn

    June 9, 2016 at 6:09 pm

    I loved your story and the recipe sounded way to delish not to try..I am smelling it simmer and the lovely walnuts roasting now..looking forward to the plum recipe as well..xoxo

    Reply
    • Avatar for TraciTraci

      June 10, 2016 at 7:55 am

      Thank you for your kind words, Robyn :D ! I hope you enjoy the conserve. I’m pulling another jar out of the freezer this morning and am looking forward to plums!

      Reply
  4. Avatar for Kathleen | Hapa Nom NomKathleen | Hapa Nom Nom

    June 1, 2016 at 4:13 pm

    Your home away from home sounds just lovely, Traci! As with all of your recipes, the flavor profiles are just exquisite – I wish I had a big ol’ jar right now! I’d put it on my ice cream, on my waffles in the morning, toast, dip some sliced apples in it, the list goes on :)

    Reply
    • Avatar for TraciTraci

      June 6, 2016 at 9:01 am

      Thank you Kathleen! You’d love this. While the flavors are complex, it’s not a fussy recipe (like some complex flavored recipes are). I didn’t think about putting it on ice cream! I love that idea! Yum!

      Reply
  5. Avatar for Sarah @ Making Thyme for HealthSarah @ Making Thyme for Health

    May 31, 2016 at 7:16 pm

    I loved reading about the sweet memory tied to this recipe. I felt like I was right there with you, in Seattle. I wish we could have kept driving north from Portland because I imagine it is a magical place.

    I also can’t believe I have never heard of conserves before! What a wonderful idea to combine nuts in a jelly, both for texture and nutrition. This paired with yogurt would make for one dreamy breakfast!

    Reply
    • Avatar for TraciTraci

      June 1, 2016 at 4:31 am

      You two travelers will make it up here at some point! I just know it. :D Since you love Portland, Seattle will steal your heart! And conserve? I know, right? Sooo, so good with yogurt!

      Reply
  6. Avatar for AysegulAysegul

    May 30, 2016 at 11:44 am

    Seattle, to me and my husband, was one of those magical cities that we have ever visited. A different cafe and restaurant every corner, great Jazz venues, farmer’s markets, seafood, etc. We sometimes dream about living there.. You’ll never know, perhaps some day…
    It is embarrassing to admit but I have never baked with rhubarb until today. There is a rhubarb and strawberry crisp in the oven as I am typing this. The way it smells is heavenly. I can only imagine how this maple rhubarb conserve with cinnamon and orange must taste. Looks and sounds so SO yummy.
    Hope you are enjoying your Memorial Day weekend my friend. Much love from Atlanta.

    Reply
    • Avatar for TraciTraci

      May 31, 2016 at 5:18 am

      I couldn’t agree more Aysegul. One of the friendliest, diverse, delicious and so full of character cities in the US! A fabulous place to visit and live… even if it’s a few hours North of the big city! :D Hooray for rhubarb! You did it! I’ll be heading to your site to check out your recipe. You’d love this conserve. So versatile and rich. xo

      Reply
  7. Avatar for EvaEva

    May 30, 2016 at 8:25 am

    I recently discovered rhubarb. Did not know what do to with it. Eat it raw or cook ;). But this is looking so yummy. I must try. ;) xx

    Reply
    • Avatar for TraciTraci

      May 31, 2016 at 4:58 am

      Oh I know! It’s not well known.. but am so happy your working with it! I hear it’s delicious roasted too. :D

      Reply
  8. Avatar for Angie@cuisinestudyAngie@cuisinestudy

    May 29, 2016 at 8:40 pm

    This was absolutely delicious, This is one of the best conserves ,especially on hot biscuits. It is such a nummy thing for a light breakfast.

    Reply
    • Avatar for TraciTraci

      May 31, 2016 at 4:57 am

      Hooray Angie! So happy to hear this. It IS so good for breakfast! :D Thank you for sharing!

      Reply
  9. Avatar for PatriciaPatricia

    May 27, 2016 at 5:01 pm

    I have it simmering right now!! It smell divine!!

    Reply
    • Avatar for TraciTraci

      May 27, 2016 at 5:31 pm

      Hooray! :D

      Reply
  10. Avatar for AllysonAllyson

    May 27, 2016 at 9:36 am

    I’ve always assumed that a conserve is just like jam, but your description makes it sound a bit like a chutney. I haven’t made conserve yet, but I do have some beautiful rhubarb in my refrigerator that needs to be used.

    Reply
    • Avatar for TraciTraci

      May 27, 2016 at 5:35 pm

      Ohhh the rhubarb! I get it Allyson. When I buy it I don’t always know what I’ll do with it. But this recipe is a safe bet because I can freeze it for later! A chutney… I’ll have to review! hehe :D

      Reply
  11. Avatar for Geraldine | Green Valley KitchenGeraldine | Green Valley Kitchen

    May 27, 2016 at 8:27 am

    I haven’t tried conserve, Traci – but I love how easy this is to put together – so will be trying it soon. Love the line “let it simmer while you take care of the stuff life is made of” – that’s my kind of recipe. And I wish I would see a goat walker while I was out on a hike – that made me smile. Hope you have a wonderful holiday weekend!

    Reply
    • Avatar for TraciTraci

      May 27, 2016 at 5:33 pm

      Oh I love em too, G. Awwwh the goat walker! hehe! Sometimes I’d see a cat walker too. So much to love about that area.. and the birds are just amazing out there too! Have a restful weekend my dear! xo

      Reply
  12. Avatar for AmishaAmisha

    May 26, 2016 at 10:07 pm

    Your pictures get me everytime Traci! :) This conserve sounds just wonderful!!! I love all the flavors and the addition of walnuts to it, and I can only imagine how fantastic this would be on a cheese plate! with some good wine ofcourse ;)

    I have never made conserve actually, but yes, the texture is chunky and it has much less sugar, than Jam or jellies. I love the citrus addition to this conserve as well. Really well done girl!

    Reply
    • Avatar for TraciTraci

      May 27, 2016 at 4:36 am

      Thaaank you Amisha! I knew you’d appreciate this! A cheese plate pairs so well with this recipe… especially the stronger cheeses. But brie has to be my favorite, just for the texture and tang. I hope you enjoy this my dear! xo

      Reply
  13. Avatar for Amy @ Thoroughly Nourished LifeAmy @ Thoroughly Nourished Life

    May 26, 2016 at 3:56 pm

    I love raspberry conserve, and I’ve made rhubarb compote before, but never rhubarb conserve. This needs to happen in our house soon! My Mum loves rhubarb, and also happens to make spectacular scones. I can imagine the two would pair just beautifully :)
    Can’t wait for your plum recipe too!

    Reply
    • Avatar for TraciTraci

      May 27, 2016 at 4:19 am

      Ooooh, raspberry conserve? I need to comb through your site! Can you imagine rhubarb-raspberry conserve? Compotes are quite tasty too. What’s with these scones you speak of, Amy? Oh my.. yesssss scones and raspberry conserve sound amazing! :D

      Reply
  14. Avatar for Tessa | Salted PlainsTessa | Salted Plains

    May 26, 2016 at 3:18 pm

    I have never heard of conserve but now am dying to try it! Love those walnuts in there too. Also, how cool it must of been to have that slice of Seattle life while you were in pastry school. Discovering different pockets and neighborhoods throughout new-to-me cities is one of my favorite things. xoxo.

    Reply
    • Avatar for TraciTraci

      May 27, 2016 at 4:14 am

      Oh, yeah, those walnuts give it such good texture, Tessa. Seattle is such a vibrant city and such a fun place to visit! I try to get down there at least a few times a year.

      Reply
  15. Avatar for MedhaMedha

    May 26, 2016 at 12:31 pm

    I love that maple with the bitter rhubarb! This looks amazing :)

    Reply
    • Avatar for TraciTraci

      May 26, 2016 at 12:51 pm

      It’s such a nice balance of flavors! Thank you, Medha! :D

      Reply
  16. Avatar for Abby @ Heart of a BakerAbby @ Heart of a Baker

    May 26, 2016 at 6:03 am

    I have to confess, I’ve never worked with plums, but now I have to! I also am coming to the Pacific Northwest for the first time in August and I can’t WAIT. Your words make it sounds so beautiful! xo

    Reply
    • Avatar for TraciTraci

      May 26, 2016 at 11:15 am

      Plums are such a delicious baking ingredient as is rhubarb. I can’t wait for plums to come into season! We should connect while your here, Abby! I’d love to meet you! :D

      Reply
  17. Avatar for SueSue

    May 26, 2016 at 4:44 am

    I’m definitely going to make this. I’ve got so much rhubarb growing in my allotment at the moment that I’m constantly looking for ways to use it.

    I like the idea of making a jam/conserve with something other than refined sugar. During berry season I regularly make a chia ‘jam’ which we love. You get all the taste of the fruit and just sweetened with a little bit of agave or maple syrup.

    Reply
    • Avatar for TraciTraci

      May 26, 2016 at 11:17 am

      Hooray! It’s so good for a bumper crop of rhubarb because it freezes so well. I’m with ya on the chia jam! I just discovered it last year. I dod the same as you.. smash that fruit with a bit of maple syrup and water, stir in the chia seeds and whallah! Delicious fruit spread! Rob cant stand chia seeds though.. too bad. So I still end up making full sugar jam for him :D . I hope you enjoy this Sue!

      Reply
      • Avatar for suesue

        May 30, 2016 at 4:10 am

        Hi Traci, I made the conserve a couple of days ago and we just love it. I used about 3/4c of maple syrup instead of a full cup and think it was enough for my tastebuds. We’ve had it on lovely wholegrain sourdough bread, and then on scones this morning. Am definitely going to make again as I’ve got more rhubarb in the fridge and will freeze this time. Great recipe!

        Reply
        • Avatar for TraciTraci

          May 31, 2016 at 4:56 am

          Oh this is great, Sue! I like how you reduced the maple syrup. I’ve done this too and it works beautifully. On sourdough? Oh my!! I’m so happy you and your family enjoy this! Hooray for freezer time! :D

          Reply
  18. Avatar for sue | theviewfromgreatislandsue | theviewfromgreatisland

    May 25, 2016 at 7:08 pm

    omg this was made to slather on a chunk of triple creme!!

    Reply
    • Avatar for TraciTraci

      May 26, 2016 at 11:17 am

      OMGeee, Sue! You are right on!! :D

      Reply

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