---------- Recipe via Meal-Master (tm) v8.05

      Title: Rhubarb-Strawberry Conserve
 Categories: Canning
      Yield: 16 Servings

      2 c  Sugar
    1/2 c  Water
      4 c  Rhubarb in 1 inch pcs/abt
           -one lb
      1 pt Strawberries; halved
    1/2 c  Coarsely chopped walnuts
    1/4 c  Golden raisins

     Heat sugar and water to boiling in 3-quart saucepan, stirring
  constantly;  add rhubarb. Boil gently about 15 minutes, stirring
  frequently, until thick. Stir in strawberries, walnuts and raisins.
  Heat to boiling; boil gently 5 minutes. Quickly skim off foam.
  Immediately pour mixture into hot, sterilized jars, leaving
  1/4-inch headspace. Wipe rims of jars; seal. Cool on rack 1 hour.
  Store in refrigerator up to 2 months.

  ABOUT 4 HALF-PINTS CONSERVE

  A conserve is a spread made with a mixture of large pieces of
  fruits combined with raisins and nuts. Rhubarb was more popularly
  enjoyed in years gone by. The bold, fresh flavor of rhubarb has
  traditionally been tamed and sweetened by strawberry.

  Betty Crocker's Old-Fashioned Cookbook, ©1990, 1992

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