It’s rhubarb season! I’m sure, most of you love the strawberry rhubarb combo. But, in our house, we use strawberries sparingly, due to my husband’s allergy. As a result, we’ve fallen in love with new combinations – blueberry & rhubarb and now, raspberry & rhubarb.
This preserve is my new favorite.
Love it on pancakes.
It’s multi-purpose & down right amazing.
Raspberry Rhubarb Preserve
- 4 C rhubarb, sliced
- 2 C raspberries, frozen or fresh
- 3/4 C sugar (more or less, to taste)
- 1 T lemon juice
Begin by combining the rhubarb and raspberries in a large saucepan or kettle. We tossed in a few dark sweet cherries from the freezer we needed to use up too – you could do the same, leave them out, or even add strawberries if your family likes that.
Take my advice and use a bigger kettle than I did! Initially it was hard to stir…
Sprinkle the sugar over the top along with 1 T lemon juice.
Set the pot on the stove and heat over medium high heat stirring often until the rhubarb and raspberries begin to cook down.
Simmer for 15-20 minutes until the preserve thickens and cooks down; stir occasionally.
Test for doneness by dropping a spoonful into a cold plastic bowl or plate. If you can turn the dish/bowl and the sauce doesn’t run, you’ve reached a good preserve thickness.
Remove from the heat and allow the preserve to cool.
When cooled down, pour into freezer-friendly containers and of course, at least one container for your fridge.
Store in the refrigerator or freezer.