2 c Sugar
1/2 c Water
4 c Rhubarb in 1 inch pcs/abt
-one lb
1 pt Strawberries; halved
1/2 c Coarsely chopped walnuts
1/4 c Golden raisins
Heat sugar and water to boiling in 3-quart saucepan, stirring
constantly; add rhubarb. Boil gently about 15 minutes, stirring
frequently, until thick. Stir in strawberries, walnuts and raisins.
Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
Immediately pour mixture into hot, sterilized jars, leaving
1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour.
Store in refrigerator up to 2 months.
ABOUT 4 HALF-PINTS CONSERVE
A conserve is a spread made with a mixture of large pieces of
fruits combined with raisins and nuts. Rhubarb was more popularly
enjoyed in years gone by. The bold, fresh flavor of rhubarb has
traditionally been tamed and sweetened by strawberry.
