This week my spam folder brought me a weird one.  Rhubarb and Raisin Conserve.

I think I’ve mentioned before, I couldn’t find rhubarb at the grocery store.  Which means I couldn’t make this recipe.  My other question, what in the world is a conserve?  I’ve heard of jams and jellies and even marmalades, but no conserve.  I asked Mr. Google (so helpful, Mr. Google) and found out that a conserve is a jam made from a mixture of fruits.

The recipe!

Rhubarb and Raisin Conserve

  • Wash and peel and then cut the rhubarb into one-half inch pieces. Measure one quart of the cut pieces and place in a baking dish, adding
  • One cup of seeded raisins,
  • Two cups of sugar.

Do not add water; cover and cook until the fruit is tender, usually about forty minutes.

I’ve made preserves before (I love blueberry preserves, especially when the blueberries are fresh picked) but this is a new one on me.  Rhubarb, raisins and some sugar in a pot, then cook down.

I found it interesting that the recipe didn’t mention how to can them.  I assume it’s like the preserves, where I put them into jars and then boil the jars for ten minutes and let the tops pop (which is probably my favorite part of making preserves).  I’d assume it tastes good on fresh baked biscuits, but it doesn’t give me any hints for serving either.

Until next time, toodles!