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"The trouble with eating Italian food is that five or six days later you're hungry again."--George Miller

Strawberry Rhubarb Skillet Conserve Recipe

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This recipe for Strawberry Rhubarb Skillet Conserve is from Cooking With The Cousins, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
5 c. whole strawberries, stemmed
5 c. rhubarb, one-inch pieces
1 1/2 to 2 c. sugar, to taste (depending on how sweet the strawberries and how sour the rhubarb)
2 Tbsp. lemon juice (optional)
Directions:
Directions:
Bring all ingredients to a hard boil and boil 10 -14 minutes, until it begins to thicken. (I use a 10" skillet, uncovered.) Stir often, but gently with a wooden spoon, so the berries stay whole. Turn heat off, let sit uncovered up to 24 hours so it can cool and thicken. Stir periodically as it cools. Refrigerate up to 3 weeks, or freeze.

This is a delicious strawberry sauce. Serve over ice cream, cheese cake or pound cake. Fold into whipped cream or yogurt, or spread on toast. If you want a thinner sauce, shorten the boiling time.
Number Of Servings:
Number Of Servings:
2 pints

 

 

 

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