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---------- Recipe via Meal-Master (tm) v8.05
Title: Rhubarb-Strawberry Conserve
Categories: Canning
Yield: 16 Servings
2 c Sugar
1/2 c Water
4 c Rhubarb in 1 inch pcs/abt
-one lb
1 pt Strawberries; halved
1/2 c Coarsely chopped walnuts
1/4 c Golden raisins
Heat sugar and water to boiling in 3-quart saucepan, stirring
constantly; add rhubarb. Boil gently about 15 minutes, stirring
frequently, until thick. Stir in strawberries, walnuts and raisins.
Heat to
boiling; boil gently 5 minutes. Quickly skim off foam. Immediately pour
mixture into hot, sterilized jars, leaving 1/4-inch headspace. Wipe
rims of
jars; seal. Cool on rack 1 hour. Store in refrigerator up to 2 months.
ABOUT 4 HALF-PINTS CONSERVE
A conserve is a spread made with a mixture of large pieces of fruits
combined with raisins and nuts. Rhubarb was more popularly enjoyed in
years
gone by. The bold, fresh flavor of rhubarb has traditionally been tamed
and
sweetened by strawberry. Betty Crocker's Old-Fashioned Cookbook, c1990,
1992
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