Slow Cooker Strawberry-Rhubarb Conserve
It looks like jam, but it's bursting with whole fruit and thick enough to eat with a fork. Serve over pork roast, on top of yogurt or cottage cheese, or on your morning toast.
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Ingredients
- 4 pints fresh strawberries, washed and hulled
- 4 stalks rhubarb**, sliced in half lengthwise then chopped into 1/2 inch pieces
- 2 lemons, zested* and segmented
- 1/4 cup brown sugar
- mint sprigs for garnish
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