• Liz Talley - Urban Graze

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

All rights reserved©

#snack #treats


Recent Posts

See All

Black Radish Chips

Scary fun and delicious chips if you have some larger sized black radishes- should be about 2" in diameter. Radishes mellow when they're cooked, so these chips won't be too spicy. To make chips with

Layered Greek Dip

The classic version of this refreshing appetizer has a layer of seasoned cream cheese on the bottom, then is topped with hummus and veggies. This is a lightened variation, I've replaced the cream che

  • Facebook Social Icon
  • Twitter Social Icon
  • Instagram Social Icon

© 2016 Urban Graze. Design by Cedar Schimke

This site was designed with the
website builder. Create your website today.
Start Now