Rhubarb-Strawberry Conserve Recipe
Pair this ruby red spread with warm-from-the-oven biscuits or scones. Divine!
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Cooking tools:
- Saucepan
- Stove
- Chef's knife
- Cutting board
- Measuring cup
- Wooden spoon
Ingredients
- 2 cups sugar
- 1/2 cup water
- 1 pound rhubarb, cut into 1-inch pieces (4 cups)
- 1 pint (2 cups) strawberries, cut in half
- 1/2 cup coarsely chopped walnuts
- 1/4 cup golden raisins
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