1

Bring the rhubarb, sugar, and orange juice to a simmer in a medium, nonalminum saucepan over medium-low heat. Cook until it thickens considerably and coats the back of a spoon, about 20 minutes. Stir occasionally.

2

Add the vanilla at the end of the cooking time. Cool. The conserve can be refrigerated for up to two weeks.

3

Possible uses: spread on croissants, toast, fold into whipped cream, fill tart shells, put between layers of cake, top ice cream.

Serving size: Entire recipe (26.7 ounces).

Percent daily values based on the Reference Daily Intake (RDI) for a 2000 calorie diet.

Nutrition information calculated from recipe ingredients.