Rhubarb-Strawberry Preserves
A sweet and tangy preserve blending rhubarb and strawberries with a hint of strawberry jello, perfect for spreading on toast or serving as a delightful dessert topping.
Ingredients
Instructions
- Bring rhubarb and sugar to a slow boil.
- Remove from heat; add undiluted strawberry jello and stir well.
- Pour into small jars.
- Store in refrigerator.
- Can also be frozen.
Tips & Substitutions
For the best flavor, use fresh rhubarb and ensure it is chopped uniformly for even cooking. If you want a lighter sweetness, consider reducing the sugar by a cup and adding a splash of lemon juice for brightness. If you can't find strawberry jello, raspberry or cherry jello can serve as a great substitute, adding a different fruity note to your preserves.
Serving Suggestions
These rhubarb-strawberry preserves are delicious spread on toast or used as a topping for yogurt and pancakes. They also pair beautifully with a charcuterie board, adding a sweet-tart contrast to savory cheeses and meats. For a delightful dessert, serve over vanilla ice cream or with slices of Apple Pie (The Best).
Storage & Reheating
Store the rhubarb-strawberry preserves in clean, airtight jars in the refrigerator, where they can last for up to three weeks. For longer storage, freeze the preserves in freezer-safe containers, leaving some headspace for expansion. To use frozen preserves, simply thaw them in the refrigerator overnight before serving.
Nutrition & Diet Analysis (per serving)
Each serving of Rhubarb-Strawberry Preserves contains roughly 517 calories, with 5g protein, 136g carbohydrates, and 1g fat. It is an excellent source of vitamin C (84% of the Daily Value), dietary fiber (50% of the Daily Value), and calcium (37% of the Daily Value), and a good source of potassium and protein. It also contributes 14g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use frozen rhubarb for this recipe?
Yes, you can use frozen rhubarb in this recipe, but be sure to thaw it and drain any excess liquid before cooking. Frozen rhubarb may have a softer texture after thawing, which can still yield delicious preserves.
How can I adjust the sweetness of the preserves?
You can adjust the sweetness by reducing the amount of sugar in the recipe. Start with 2 cups of sugar and taste the mixture before adding more. The sweetness can vary depending on the tartness of the rhubarb, so feel free to customize it to your liking.
What can I do with leftover preserves?
Leftover rhubarb-strawberry preserves can be used in various ways. Spread them on toast, mix into oatmeal, or swirl them into yogurt. You can also use them as a filling for pastries or as a topping for desserts like cheesecake or pound cake.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).