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

Ingredients

• 4 C rhubarb, sliced
• 2 C raspberries, frozen or fresh
• 3/4 C sugar (more or less, to taste)
• 1 T lemon juice

Directions

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. 

Stir. 

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. 

Enjoy! 

Linked to: Tasty Tuesday, Ingredient Spotlight