Slather it on toast, serve along side sharp cheddar or baked brie, swirl it into oatmeal, yogurt and more. Maple-Rhubarb Conserve is a seasonal citrusy-tart, chunky yet silky condiment to make now and freeze for later! Cooked on the stovetop, without commercial pectin and made with simple ingredients, it’s easy to whip up.
Silky-Chunky Rhubarb Conserve
This is a recipe I make every spring when rhubarb makes a showing at the farmer’s markets. I discovered it after a full day at pastry school in Seattle. One afternoon upon returning home from a walk around Green Lake after school, among a goat walker, runners and buskers (oh the memories!), my housemate made a plum conserve recipe she wanted me to try. At this point I’d never heard of a conserve, but was excited to try something new. She paired the plum conserve with rich, whole milk yogurt. I was completely smitten!
Needless to say, I couldn’t wait to get the plum recipe. When I did, she also sent a recipe for rhubarb conserve. It didn’t take long before I whipped up a batch and, I’ve been making it ever since.
Like my Rhubarb Freezer Jam recipe, conserves are generally made with sugar. But since making this recipe with maple syrup instead of sugar, I haven’t looked back. And, it’s just so good with breakfast fare.
This Recipe Is
- silky and chunky
- a sweet condiment
- freezer friendly
Rhubarb conserve is a perfect partner spooned over Fluffy Sourdough Pancakes, swirled into my 15 Minute Creamy Oatmeal, or plain Greek yogurt, and shared on cheese boards as a tasty sweet component to rich-salty cheese. There are many possibilities!
Conserves, Jellies and Jams OH MY!
Conserves are similar to jams, jellies, marmalades and is considered a fruit spread. What makes a conserve stand out from the others however, is its 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.
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How to Make Rhubarb Conserve
step by step
How to Enjoy Rhubarb Conserve
- Go Sweet: Swirling it in chia pudding, oats or porridge makes breakfast or brunch 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 sooo good on vanilla bean ice cream!
- Go Savory: 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 deliciously.
Traci’s Tips
- This recipe makes just at 2 cups, but if you’ve a lot of rhubarb on hand, it doubles easily.
- While I’ve included cinnamon in this recipe, I imagine cardamom would be a tasty substitute.
Maple-Rhubarb Conserve
Ingredients
- 1/2 cup (60 grams) Walnuts
- 3 cups (340 grams) Rhubarb trim the rhubarb ends including the leafy parts (they are toxic) and discard. Slice stalks into 1/4 inch (.6cm) pieces, you'll need about about 3 stalks, 410g
- 1 Large Orange zested and juiced
- 2 Lemons zested and juiced
- 1 cup (300 grams) Pure Maple Syrup
- 1/2 cup (80 grams) Golden Raisins
- 2 tablespoons Water
- 1/8 teaspoon Sea Salt
- 1/8 teaspoon Cinnamon ground
Instructions
- Preheat oven to 325 Fahrenheit (163 Celsius). Toast walnuts for 8-9 minutes, or until fragrant. Set aside to cool. Chop. Set aside.
- After juicing the citrus, you should have about 3/4 cup (185 grams) of juice. In a medium sauce-pot or Dutch oven, add the rhubarb, zest and juice of the lemon and orange, maple syrup, raisins, water, salt and cinnamon. Bring to a simmer then cook on a low simmer stirring occasionally, for about 25 – 30 minutes. As the mixture cooks, it will thicken and the rhubarb will break down.
- During the last 5 minutes of cooking, turn the heat to low stirring often to prevent sticking. You'll see a "tail" (the bottom of the pot) being left behind as you stir. The mixture will be reduced and thicker, but loose. You can test the consistency of the conserve by coating the back of a cold metal spoon with the conserve and run your finger through it (let it cool for a moment). The conserve shouldn't run down the clear path, but rather stay in place. Remove from heat, and stir in the walnuts.
- The conserve will thicken as it cools. Transfer to lidded containers and refrigerate up to five days or freeze for several months. If freezing, leave 1/4 inch head space at the top for expansion and allow to cool to at least room temperature before storing in the freezer.
Nice level of sweetness for my yogurt. I will be making this as long as my rhubarb keeps producing :)
Delicious! I only had Dante currants and frozen rhubarb. Still great!
Hii Rozanne! Thank you for your note and giving the rhubarb conserve a go. Noted on frozen – thank you for letting us know!
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
I have it simmering right now!! It smell divine!!
Hooray! :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.
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!