Strawberry Rhubarb Orange Conserve
We love this over grilled pound cake, and leftovers are awesome as a breakfast spread. Also good on crackers, sprinkled with a dash of black pepper.
1½ c. sliced strawberries
1½ c. ½” sliced rhubarb
¼ c. organic raw cane sugar
2 tsp. orange juice
½ tsp. vanilla extract
Combine strawberries, rhubarb, sugar in a pan. Low simmer for about 15 minutes, or until it thickens; stir often. Remove from heat, add the vanilla, and cool. Keeps in refrigerator for 2 weeks.
Recipe created or adapted by Liz Talley, Urban Graze
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