Strawberry-Rhubarb Preserves

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  • 7 cups Rhubarb, rough chopped
  • 7 cups Strawberries, hulled and halved 4 cups sugar
  • ¼ cup good-quality aged Balsamic Vinegar 1 tsp salt
  • 1 tsp freshly ground pepper 1 vanilla bean, split
  • 1 Tbl fresh lemon juice



1.    Put Rhubarb and Strawberries in a heavy-bottomed saucepan. Add sugar,Balsamic, salt, pepper, stirring to combine. Bring to a simmer over medium heat, stirring occasionally.

2.    Simmer for 30-45 minutes, stirring occasionally. Place a small dish in the fridge.

3.    When the mixture is beginning to thicken, start testing for doneness. Take the dish out of the fridge and put a small amount of preserves in the middle, place it back in the fridge. Check after 5 minutes for consistency. Repeat until desired consistency is achieved.

4.    Add lemon juice, stir and store.