---------- 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, c1990,
   1992
 
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