Ginger Rhubarb Conserve

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Recipe for Diabetic Friendly Ginger Rhubarb Conserve. This heart-healthy gourmet spread is perfect to serve for brunch, tea or on bread


  • 1 orange
  • 1 lemon
  • 1/2 cup water
  • 1/4 cup vinegar
  • 3 cups sugar (yes, sugar!)
  • 1/4 cup golden raisins
  • 2 tablespoons freshly grated ginger
  • 2 whole cloves
  • 1/2 teaspoon mace
  • 1 1/2 cups rhubarb, cleaned and finely chopped


  1. Makes 8 Jelly Jars
  2. Seed the orange and lemon. Scoop pulp into saucepan, add water, vinegar, sugar, raisins and ginger. Boil. Tie spices in a cheesecloth and simmer in the syrup for 5 minutes. Stir in rhubarb and cook until thickened. Pack and seal in sterilized jelly jars, leaving 1/2-inch headroom. Place jars on rack in boiler half-filled with boiling water, leaving space between jars. Add boiling water to cover jars 2-inches above their tops, Bring to a boil, cover, and process 10 minutes. Using tongs, lift jars (not by the lids) and set on towels with several inches between them to cool.
  3. Per 2 Tablespoon Serving 42 Cal 0 g Total Fat 11g Carb 0 mg Cholesterol 1mg Sodium 6 mg Calcium
  4. Diabetic Exchanges: 1/2 Bread/Starch