September 14, 2019

RHUBARB CONSERVE

Ingredients:
rhubarb  - 1 litre
Lemon - 1
Orange - 1
Water - 250 ml
Sugar - 750 ml
Raisins - 250 ml
Walnuts - 125 ml

Method:

  • Wash rhubarb and cut into pieces.
  • Squeeze lemon and orange and save juice; grind rind.
  • Simmer rind in the water until tender (20 min).
  • Add juice, rhubarb and sugar, stir until sugar is dissolved.
  • Continue to boil rapidly, stirring constantly until thick (15 min).
  • Add raisins, washed if necessary, and nuts and bring to a boil again. Boil 5 min.
  • Pour into sterilized glasses; seal with wax.
Variations:

Rhubarb and Pineapple Conserve: - Replace raisins and walnuts with shredded fresh pineapple or drained crushed pineapple, 500 ml.

Ginger Rhubarb Conserve: - Add grated fresh ginger root (5 ml).

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