Nina’s Great Idea With Jeff’s Rhubarb

10363389_10204223026714714_576755168593894505_n Strawberry-Rhubarb Conserve

About a pound of Jeff’s rhubarb, from the Backyard Bounty Co-op
About a pound of ripe strawberries
Half a cup of water
A cup of sugar
1/2 teaspoon Chinese Five-Spice Powder

Chop the rhubarb & strawberries into a pot with the water; bring to a boil & add the sugar.  Turn heat to medium & cook, stirring often, to the desired consistency.  Add the Five-Spice Powder & cook, stirring often, for another 15 minutes.  Pour into canning jars & store in the fridge.

This Conserve was made specifically to enjoy on Bakerchic’s apple-cider rye bread!  Both the Backyard Bounty Co-op and Bakerchic can be found at the Salmon Creek Farmers Market on Thursdays from 3:00 to 7:00 p.m.


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