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
Keyword Rhubarb Conserve
Prep Time 10minutes
Cook Time 40minutes
Total Time 50minutes
Servings 2C (470g)
Author Traci York | Vanilla And Bean
3CRhubarbsliced in 1/4" (.6cm) pieces, about 3 stalks, 430g
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.