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Rhubarb Conserve
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Description
We sit around all year anxiously awaiting the arrival of rhubarb at the grocery store (now that I no longer have a garden). So when I saw it on sale the other day I bought almost their entire stock.
Ingredients
- 6 cups Finely Chopped Rhubarb
- ½ cups Sucanat Sugar Or Granulated Sugar
- 1 whole Vanilla Bean
Preparation
Combine the sugar and rhubarb in a large pot. Then cut a vanilla bean in half and scrape out the seeds with the flat side of the knife, put the seeds and the pod in with the rhubarb and turn the heat on medium low. Cook and stir occasionally until the rhubarb starts to give off its juices. At that point stir constantly until the rhubarb breaks down and turns into a jam-like consistency, about 15 minutes. That’s it! Place in a jar and put it into the fridge to use whenever you need a rhubarb fix!
Keeps for about 2 weeks and makes about 3 cups.
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