Ginger and Rhubarb Conserve is a traditional British recipe for a classic conserve of rhubarb and sultanas cooked with lemon and orange pulp in a spiced water and vinegar blend with sugar. The full recipe is presented here and I hope you enjoy this classic British version of: Ginger and Rhubarb Conserve.
Add the orange and lemon pulp to a saucepan along with the water, vinegar, sultanas and ginger. Bring to a boil then reduce to a simmer. Meanwhile tie the spices in a muslin bag and add to the pan along with the sugar. Stir until the sugar dissolves then continue simmering for 5 minutes before adding the rhubarb. Cook for about 20 minutes, or until the rhubarb has softened and the mixture has thickened.
Spoon into sterilized jars that have been warmed in an oven pre-heated to 110°C for 10 minutes, leaving about 1.5cm of head space. Seal and store in a cool dark cupboard for at least 2 weeks before using. This makes an unusual substitute for jam and is excellent at breakfast time.
