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 conserve: so versatile and freezer friendly. Gluten Free + Vegan
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.
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.
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.
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.
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. 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.
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.
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.
I’ve not tuned my back on plum conserve. Y’all will love it and I’ll be sharing soon.
I want to know if you’ve ever heard of or made a conserve? What’s your favorite? Drop a link below if you have a recipe to share!
xo
Maple-Rhubarb Conserve
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
Nutrition (estimated per serving):
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!
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.
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!
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!
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
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!
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 :)
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!
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!
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!
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.
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
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
Oh I know! It’s not well known.. but am so happy your working with it! I hear it’s delicious roasted too. :D
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.
Hooray Angie! So happy to hear this. It IS so good for breakfast! :D Thank you for sharing!
I have it simmering right now!! It smell divine!!
Hooray! :D
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.
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
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!
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
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!
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
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!
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
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.
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.
I love that maple with the bitter rhubarb! This looks amazing :)
It’s such a nice balance of flavors! Thank you, Medha! :D
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
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
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.
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!
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!
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
omg this was made to slather on a chunk of triple creme!!
OMGeee, Sue! You are right on!! :D