Maple-Rhubarb Conserve

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

Course Breakfast, Dessert

Cuisine American

Keyword Rhubarb Conserve

Prep Time 10

Cook Time 40

Total Time 50

Servings C (470g)

Calories 836kcal

Author Traci York

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