Rhubarb Conserve

For best flavor, let this meld a few days – preferably a few weeks before serving. –English Meadows Inn, Kennebunkport. Maine


4 pounds rhubarb
3 pounds granulated sugar
2 pounds brown sugar
1/2 cup preserved ginger
1/3 cup preserved orange
Grated rind and juice of 2 lemons
1 pound seedless raisins


Wash, peel, and cut rhubarb in 1-inch pieces. Mix all the ingredients together and let stand 30 minutes. Simmer for 2 hours, pour into jars, seal, and label.

Cooking & Recipes


Makes about 8 pints

Preparation Method

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