This conserve truly only takes minutes to make, in less than a half hour you will have the most delicious conserve to enjoy over toast, with biscuits or even with a peanut butter sandwich. It is fun and easy to make and very affordable. Also makes a lovely hostess gift if you are visiting friends and family this summer.
These are the fluffiest and buttery biscuits ever. Just slather them with a bit of salted butter and top with this homemade Rhubarb conserve. The Rhubarb is straight from the farmer’s market. My rhubarb is planted in our vegetable garden and will be ready to harvest next year.
Rhubarb conserve: (recipe adapted from the Gingercreek Cooking School)
2 1/2 C. sliced fresh Rhubarb
1 t. vanilla
1 Cup granulated sugar
a small squeeze of lemon , optional- if using add when you finish cooking the rhubarb and remove pan from the heat.
In a medium saucepan over medium heat, cook and stir the above ingredients, uncovered, until the sugar has dissolved. Adjust heat to low and continue cooking for about 10 minutes or until mixture has thickened. Cover and refrigerate up to 3 weeks.
Thanks for the yummy recipes. What a great and creative idea to give as hostess gifts, they would be great to give a Christmas time too!
I so enjoy your blog!
Bunny I just love rhubarb and I really want to can some things this year…jam being one of em!
How many servings does this recipe make? And do you have a jam recipe for canning large quantities?
Have a wonderful weekend…enjoy this beautiful weather!!!
Note…this recipe made two small ball jar size containers of the conserve. Conserve needs to be refrigeratored/frozen. I'm am still on a quest to find a canning version for larger quantities
this looks yummy, and is the type of thing I love to make and serve. I rarely see rhubarb in our markets, and I've never thought of growing it. I bet it needs a cooler climate than our hot, hot, hot Texas sun. Does it take much room? My gardens are at capacity now! Thanks for sharing so many great recipes!
KIM