Roasted Strawberry Rhubarb Preserves
Thick and chunky, this spread is the ideal addition to a morning bagel or toast with cream cheese. Keep jars refrigerated until ready to use.
Serves: 32Hands-on: 15 minutesTotal: 55 minutesDifficulty: Easy
- 2 lbs. strawberries, halved
- 1 lb. rhubarb. diced
- 1 Tbsp. balsamic vinegar
- 1 cup sugar
- 1 Tbsp. lemon juice
- Preheat oven to 350°F.
- In a large bowl, toss strawberries and rhubarb with vinegar. Spread fruit in a single layer on a rimmed baking sheet. Bake for 25 minutes.
- Transfer strawberry mixture to a large heavy bottomed saucepan. Add sugar and lemon juice. Heat over medium heat and cook for approximately 15 minutes, until berries and rhubarb break down.
- Transfer to half-pint glass containers. Allow to cool to room temperature. Mixture will continue to thicken as it cools. Seal and transfer to refrigerator.