Rhubarb and carrot conserve
To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot c
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Ingredients
- 4 medium carrots (500g), chopped coarsely
- 500 grams rhubarb, chopped coarsely
- 1 teaspoon lemon rind, grated finely
- 2 tablespoons fresh lemon juice
- 1 litre (4 cups) water
- 4 1/2 cup (1kg) sugar
- 1/4 cup (55g) glacé ginger, chopped finely
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