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Personal Note
I personally use and love these products in my kitchen. I only recommend what I trust!
I personally use and love these products in my kitchen. I only recommend what I trust!
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Okay, so, story time! Last spring, I was staring down a mountain of rhubarb from my garden – seriously, it was threatening to take over the yard. I'd already made pies, crumbles, and even rhubarb-infused vodka (don't judge!). I needed something new, something… different. That's when I stumbled upon the idea of adding tarragon. I know, it sounds kinda crazy, right? But trust me, the anise-like whisper of tarragon elevates the tartness of rhubarb to a whole new level of deliciousness. It's like they were MEANT to be together. The result? A conserve that’s as good slathered on toast as it is paired with creamy goat cheese. Mmm!
This recipe isn't just a method; it's an invitation to experiment. Feel free to adjust the sugar to your liking – some folks prefer a tarter conserve, while others have a sweeter tooth. And don't be afraid to play around with other herbs too! A little ginger or even a pinch of chili flakes can add an exciting twist. It's your kitchen, your rules! Think of this conserve as a blank canvas for your culinary creativity. I personally like to add a squeeze of lemon juice at the end for an extra pop of brightness. I once forgot the lemon, and you could taste it was missing.
Imagine this: it's a chilly autumn morning, you're curled up with a warm cup of tea, and you spread a generous dollop of this Tarragon Treasure Rhubarb Conserve on a crispy slice of sourdough bread. Pure bliss, I tell you! I also love giving jars of this conserve as gifts during the holidays. It's a thoughtful, homemade present that always gets rave reviews. Plus, who doesn't love a little taste of spring in the middle of winter? So, grab your rhubarb, your tarragon, and let's get preserving! Trust me, you won't regret it... unless you burn the sugar, haha! Don't do that.
Required Equipments
- Large non-reactive bowl
- Heavy-bottomed pot or preserving pan
- Sterilized jars and lids
- Wooden spoon or heat-resistant spatula
- Thermometer (optional)
Tarragon Treasure Rhubarb Conserve: Frequently Asked Questions
Tarragon Treasure Rhubarb Conserve
Unlock a symphony of flavors with this Tarragon Treasure Rhubarb Conserve recipe! Sweet rhubarb is perfectly balanced with the herbaceous notes of fresh tarragon, creating a unique and unforgettable spread.
⏳ Yield & Time
Yield: 4 servings
Preparation Time: 120 minutes
Cook Time: 45 minutes
Total Time:
🍽 Ingredients
📖 Instructions
- Prepare the Rhubarb: Wash 1 kg of fresh rhubarb stalks thoroughly. Trim the ends and cut the stalks into 1/2-inch pieces. Try to be consistent with size for even cooking. No one likes a chunky bit in the middle of smooth conserve.
- Macerate Rhubarb with Sugar: In a large, non-reactive bowl (stainless steel or glass is ideal), combine the chopped rhubarb with 700g of granulated sugar. Mix well to ensure all the rhubarb is coated with sugar. Cover the bowl and let it sit at room temperature for at least 2 hours, or preferably overnight. This process helps to draw out the rhubarb’s natural juices and soften the fruit.
- Combine Ingredients: Transfer the rhubarb and sugar mixture to a large, heavy-bottomed pot or preserving pan. Add 120ml of water and 4 tablespoons of lemon juice. The lemon juice helps with pectin activation, ensuring a good set.
- Cook the Conserve: Place the pot over medium heat. Stir gently until the sugar is completely dissolved. Once the sugar is dissolved, bring the mixture to a rolling boil, stirring occasionally to prevent sticking.
- Monitor Setting Point: Continue to boil the conserve, stirring more frequently as it thickens. To test for setting point, place a small spoonful of the hot conserve on a chilled plate. Let it cool for about 30 seconds, then push it gently with your finger. If it wrinkles and forms a skin, it's ready.
- Add Tarragon: Once the conserve has reached its setting point, remove the pot from the heat. Stir in 1/4 cup of finely chopped fresh tarragon. The heat will release the tarragon's aroma and infuse it into the conserve. If you're not into tarragon, basil is a good alternative.
- Prepare Jars: While the conserve is cooking, sterilize your jars and lids. Wash the jars and lids in hot, soapy water, rinse well, and place them in a boiling water bath for 10 minutes. Alternatively, you can sterilize them in the oven at 250°F (120°C) for 20 minutes. Keep the jars hot until ready to fill.
- Fill Jars: Carefully ladle the hot conserve into the sterilized jars, leaving about 1/4 inch of headspace at the top. Wipe the rims of the jars with a clean, damp cloth to remove any spills. Place the lids on the jars and screw on the bands until fingertip tight.
- Process Jars (Optional): For long-term storage, process the filled jars in a boiling water bath for 10 minutes. This ensures a tight seal and prevents spoilage. If you plan to store the conserve in the refrigerator and use it within a few weeks, this step is not necessary. I never bother with this step.
- Cool and Store: Remove the jars from the water bath and place them on a towel-lined surface to cool completely. As the jars cool, you should hear a popping sound as the lids seal. Once the jars are completely cooled, check the seals by pressing down on the center of each lid. If the lid doesn't flex, it's sealed properly. Store the sealed jars in a cool, dark place for up to one year. Refrigerate after opening.
📝 Notes
- Adjust sugar to your liking for a sweeter or tarter conserve.
- For a thicker conserve, add a teaspoon of pectin.
🍎 Nutrition
Calories: 250 kcal
Protein: 1 g
Fat: 0.2 g
Carbohydrates: 65 g
Fiber: 2 g
Calcium: 15 mg
