Roasted rhubarb, and rose conserve, made with sweet strawberries that have been kissed by the sun is a delightful taste of summer.
Makes: 2 x 300g jars
- 500g strawberries, washed and leaves removed
- 5-6 rhubarb stalks leaves removed, about 300g
- ½ cup (100g) sugar
- Juice of ½ a lemon, about 2 tablespoons
- 2-3 teaspoons rose water
- Preheat oven 180 degrees Celsius.
- Cut the strawberries into halves, and rhubarb into 3cm lengths. Place on a lined baking tray and sprinkle with 1 tablespoon of the sugar. Mix well and arrange in a single layer. Bake for 20 minutes until the fruit is tender and fragrant.
- Scoop fruit and juices into a shallow saucepan, and add the remaining sugar and lemon juice. Bring to a gentle simmer over a moderate heat.
- Cook uncovered, stirring regularly until thickened – about 20 minutes. Keep in mind the conserve will thicken some as it cools. Add the rose water to taste. Remove from the heat and cover.
- Sterilise 2 x 300g jars. Place clean jars in a 120C oven for 10 minutes. Meanwhile, boil lids for 10 minutes, drain and air dry. Carefully remove one jar from the oven, place on a wooden board and fill immediately with the hot conserve (reheated if needed). Wipe the rim and secure the hot lid. Repeat with the second jar. Cool completely, then check lids are sealed.
- Store in a cool dark pantry and use within six months. Once opened keep in the fridge and consume within four weeks.
Find comprehensive home preserving guidelines in my new cookbook, Homegrown Kitchen – Everyday Recipes for Eating Well. For more of Nicola's recipes visit, Homegrown-Kitchen.co.nz
Written by Nicola Galloway. Republished with permission of Stuff.co.nz.