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.