Rhubarb Conserve

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Rhubarb Conserve

For best flavor, let this meld a few days — preferably a few weeks before serving. –English Meadows Inn, Kennebunkport. Maine

Yield: Makes about 8 pints


  • 4 pounds rhubarb
  • 3 pounds granulated sugar
  • 2 pounds brown sugar
  • 1/2 cup preserved ginger
  • 1/3 cup preserved orange
  • Grated rind and juice of 2 lemons
  • 1 pound seedless raisins


Wash, peel, and cut rhubarb in 1-inch pieces. Mix all the ingredients together and let stand 30 minutes. Simmer for 2 hours, pour into jars, seal, and label.

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