Maple-Rhubarb Conserve

Lifting Rhubarb conserve out of a jar with a spoon.

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.

This recipe yields 2 cups (470 grams), about two tablespoons per serving.

Course Breakfast, Dessert

Cuisine American

Diet Vegan, Vegetarian

Keyword Rhubarb Conserve

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 103kcal

Author Traci York

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.

Nutrition