Sunday, May 20, 2012

Raspberry Rhubarb Preserve

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.

Over homemade Greek Yogurt or ice cream.

It’s also great on a slice of bread.  And, would work great in a crisp, cobbler or in fruit & oat bars.

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. 


Linked to: Tasty Tuesday, Ingredient Spotlight

1 comment:

  1. I am going to make some tomorrow! Thank you for the recipe, I can't wait to try it!


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