Tuesday, June 14, 2011

Rhubarb Conserve

My sister-in-law gave me the recipe for this and I finally made it tonight. It is as good as she said it would be and I can't wait to try it with my morning toast! Bagels or english muffins would also be very good. I picked enough rhubarb for this recipe, then that got me motivated enough to pick more so I could make a pie tomorrow..... :)

3 cups sliced fresh or frozen rhubarb(do not thaw frozen rhubarb)

1 cup sugar

1/2 cup golden raisins or regular raisins

2 tsp. finely shredded lemon peel

1/4 cup lemon juice

2 tsp. finely shredded orange peel

1/4 cup orange juice

2 tbs. water- omit water if using frozen rhubarb

1/8 tsp. salt

1/2 cup chopped walnuts



  1. This looks yummy. I will be making this when I get more rhubarb from the garden. I was looking up rhubarb cream pies, and saw a post from you. You said you had a recipe for custard rhubarb pie. You bake the crust first, then make a custard filling. The rhubarb is cooked, sweetened, and thickened and you pour that on top of the custard filling and put meringue over that and brown. Can I have the recipe? I don't know how to give you my email without everyone seeing it, so I will just check back. Thank you in advance! Renee

  2. Renee..I would be happy to! Thanks for visiting my blog! I am having trouble signing in so this is actually "Country Reflections".

    Rhubarb Cream Pie

    2 cups milk
    1/2 cup sugar
    1/3 cup flour
    1/4 tsp. salt
    3 eggs separated
    1 cup cooked rhubarb (instructions below)
    1/3 cup sugar
    Baked 9 inch pie shell

    Scald 1 and 1/2 cups of the milk in saucepan. Mix together sugar, flour, and salt; stir in remaining cold milk to make a smooth paste. Add slowly to scalded milk and cook, stirring frequently until smooth and thick, about 10 minutes. Remove from heat and slowly stir the hot mixture into well beaten egg yolks. Cook 2 minutes longer, stirring constantly. Pour into cooled pie shell. Cool. Spread 1 cup of the cooled thick rhubarb sauce ( 1# rhubarb, 1/3 cup sugar, plus 1 tbs. sugar,simmer until rhubarb is cooked & thick ) over custard. Beat the egg whites until stiff and gradually beat in 1/3 cup sugar, a tbs. at a time until thick and smooth, and soft peaks form. Pile lightly and quickly over pie, being sure to touch edges to prevent shrinking. Bake at 350 degrees for 12 to 15 minutes until lightly browned.

    Hope you like this! Please comment back and let me know!