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Maple-Rhubarb Conserve

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 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings 2 C (470g)
Calories 836kcal
Author Traci York | Vanilla And Bean


  • 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


  • 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.


To freeze, store in lidded jars. Allow to come to room temperature before freezing. Freeze for up to 1 month.


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