Try this Strawberry Rhubarb Conserve recipe, or contribute your own.
Suggest a better descriptionFrom: dan@clark.net (Dan Eisenreich) (COLLECTION) Date: 4 May 1994 02:46:47 GMT Wash and cut (about 2.5 pounds) unpeeled rhubarb into 1/2-inch pieces. Wash and hull 1 quart of berries. Measure 4 cups of each into a large kettle. Add sugar. Slowly bring to a boil, stirring only occasional When sugar dissolves, start stirring frequently to prevent sticking. Cook rapidly until thick. Remove from heat. Skim off any foam. Pour, boiling hot, into hot jars, leaving 1/4-inch head space. Seal. Process 15 minutes in boiling water bath. Yield: about 10 half-pints. REC.FOOD.RECIPES ARCHIVES /FRUIT From rec.food.cooking archives. Downloaded from G Internet, G Internet.
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Serving Size: 1 Serving (5096g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 16541 | ||
Calories from Fat: 24 (0%) | ||
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Amt Per Serving | % DV | |
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Total Fat 2.7g | 4 % | |
Saturated Fat 0.1g | 1 % | |
Monounsaturated Fat 0.4g | ||
Polyunsanturated Fat 1.4g | ||
Cholesterol 0mg | 0 % | |
Sodium 9mg | 0 % | |
Potassium 1454.9mg | 38 % | |
Total Carbohydrate 4268g | 1255 % | |
Dietary Fiber 17.9g | 72 % | |
Sugars, other 4250.1g | ||
Protein 6g | 9 % | |
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Calories per serving: 16541
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