Rhubarb Strawberry Conserve

This home-made preserve of spring is absolutely delicious with breakfast breads in the morning or with scones in the afternoon.


  • 1 orange, finely chopped (peel and pulp)
  • 1 cup water
  • 3 cups rhubarb, cut in 1/4 inch slices
  • 3 cups strawberries, hulled and halved
  • 5 cups sugar
  • 1/2 tsp. salt
  • 1 cup raisins
  • 1/2 cup pecans or walnuts, chopped


Place the chopped orange and water in a large heavy saucepan. Cook until the peel is tender, about 10 minutes.

Add to the oranges the strawberries, rhubarb, sugar, salt, and raisins. Stir until the mixture comes to a boil and let it boil until for about 10 minutes, then crush the fruit with a potato masher. When the mixture thickens noticably, stir in the nuts and cook about 5 minutes longer. Pour this mixture into sterilized jars and seal tightly.