THE RECIPE JOURNAL · Snack
Rhubarb Strawberry Preserve
This sweet and tangy preserve is a delightful way to enjoy the fresh flavors of spring. Perfect on toast or as a topping for desserts, it’s simple to make and bursting with natural goodness.
FROM THE KITCHEN • Rhubarb Strawberry Preserve
01 THE RECIPE
Let's make it.
Follow these steps for a delicious result. Tick off each step as you go.
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01
Step 1
Start by putting the rhubarb, strawberries, water, orange juice, honey, star anise pod, and a pinch of salt into a small pot. Heat it over medium until it just starts to boil gently. Once it’s boiling, turn the heat down, cover the pot, and let everything simmer for about 5 minutes.
02
Step 2
After that, take the lid off and keep simmering until the fruit softens nicely, which should take another 5 minutes or so. Then, turn off the heat and let the mixture cool completely in the pot. When it’s cool, fish out the star anise and spoon the preserve into jars. Store it in the fridge and try to use it within a few days for the best flavor.
Why you’ll love it
This preserve beautifully balances the tartness of rhubarb with the sweetness of strawberries. Its bright color and fresh flavor make it a delightful addition to many dishes. Plus, it’s a great way to enjoy seasonal fruits all year round.
How to serve
Spread this preserve on warm toast, scones, or biscuits for a simple treat. It also pairs wonderfully with yogurt, ice cream, or as a topping for pancakes and waffles. Try using it as a filling for cakes or tarts for added fruity flavor.
Storage & leftovers
Store the preserve in sterilized jars and keep them in the refrigerator after opening. It can last for several weeks when kept cold. For longer storage, consider freezing portions in airtight containers to enjoy later.
