About This Palette
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can also go on Chicken!
3 cupssliced fresh or frozen rhubarb (do not thaw frozen rhubarb)
1 cup sugar
1/2 cup golden raisins or raisins
2 teaspoons finely shredded lemon peel
1/4 cup lemon juice
2 teaspoonsfinely shredded orange peel
1/4 cup orange juice
2 tablespoons water
1/8 teaspoon salt
1/2 cup chopped walnuts, toasted
Brie or white cheddar cheese wedges
In a medium saucepan combine rhubarb, sugar, raisins, lemon peel and juice, orange peel and juice, water (omit water if using frozen rhubarb), and salt. Bring to boiling; reduce heat. Boil gently, uncovered, about 30 minutes or until mixture has thickened (should have about 1-3/4 cups). Transfer to a bowl.
2. Cover and chill in the refrigerator about 2 hours or until completely cool. Stir in nuts. Serve with cheese and shortbread cookies. Cover and store in refrigerator up to 2 weeks or freeze in freezer container up to 2 months. Makes about 2 cups.
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