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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