1. Food
Send to a Friend via Email
You can opt-out at any time. Please refer to our privacy policy for contact information.

Rhubarb Conserve


Scroll down to see more fruit preserves and jams.


  • 1 pound rhubarb, thinly sliced, about 4 stalks
  • 6 tablespoons fresh lemon juice
  • 3 tablespoons grated lemon peel
  • 3 cups granulated sugar
  • 1/4 cup crystallized ginger, finely chopped
  • 1/3 cup coarsely chopped almonds, toasted*


In a heavy 5 to 6-quart kettle, combine the sliced rhubarb, lemon juice, grated lemon peel, sugar, and ginger; let stand for 4 hours. Bring mixture to a boil over medium-high heat; cook, stirring often, for 10 to 15 minutes, or until a jelly thermometer registers 220° or use the cold saucer test** (see below). Stir in the nuts and simmer for 1 minute, stirring.

Ladle the conserve into hot sterilized jars; seal. Jars can be refrigerated for up to 2 months, or freeze for up to 1 year.

For longer storage, this conserve must be processed in a hot-water bath for 10 minutes. Store in a cool, dark place.
Makes about 3 1/2 cups.

*To toast nuts, spread out in a single layer on a baking sheet. Toast in a 350° oven, stirring occasionally, for 10 to 15 minutes. Or, toast in an ungreased skillet over medium heat, stirring, until golden brown and aromatic.

**Cold Saucer Test:
Place a saucer in the freezer for 20 minutes. Spoon a little of the conserve on the saucer. If, when the saucer is tilted, the conserv runs in one thick stream, it is probably done.
NOTES : Making jam without added pectin:
Guidelines for making jams without added pectin

Related Recipes
Blue Ribbon Strawberry Preserves
Cantaloupe Preserves
Apple Marmalade
Grapefruit Marmalade
Peach Marmalade Recipe
Blueberry Conserve
Rhubarb Jam
Hot Pepper Jelly
Cranberry Jelly without Pectin
Rhubarb Recipe Index
Preserves & Relishes
Home Canning

Slow Cooker Recipes | Casseroles | Main Recipe Index
Weekly Crockpot Recipe Newsletter

©2014 About.com. All rights reserved.