Recipes > Preserves & Pickles > Conserves > Strawberry-and-Rhubarb Conserve

Strawberry-and-Rhubarb Conserve

Rhubarb combines very well with either strawberries or pineapple. The accompanying recipe is for strawberries and rhubarb, but if pineapple is desired, it may be substituted for the strawberries in the same quantity.


  • 2 quarts strawberries
  • 1 1/2 quarts rhubarb
  • 1 1/2 cups hot water
  • 3 pounds sugar


Prepare the strawberries as for canning. Cut the rhubarb, which should be very tender, into cubes without removing the skin. Add the water to the sugar, and bring to a rapid boil in a preserving kettle. Put the rhubarb and strawberries into this sirup, and cook for at least 15 minutes. Pour into hot sterilized glasses, and when cool seal in the usual way. Label and store.


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Woman's Institute Library of Cookery, Volume 5.

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