The recipe Chocolate Rhubarb Preserve

Made From Scratch Recipes

Chocolate Rhubarb Preserve recipe is a Breakfast, Snack meal that takes 60 minutes to make. If you enjoy for Breakfast, Snack, you will like Chocolate Rhubarb Preserve!

Chocolate Rhubarb Preserve

Chocolate Rhubarb Preserve Recipe
Chocolate Rhubarb Preserve

It's an unusual combination: 70% cocoa chocolate, local honey and sour homegrown rhubarb, but I promise you the sweet-tart flavours willing have you licking the spoon!

What Course Is Chocolate Rhubarb Preserve?

Chocolate Rhubarb Preserve is for Breakfast, Snack.


How Long Does Chocolate Rhubarb Preserve Recipe Take To Prepare?

Chocolate Rhubarb Preserve takes 15 minutes to prepare.


How Long Does Chocolate Rhubarb Preserve Recipe Take To Cook?

Chocolate Rhubarb Preserve takes 60 minutes to cook.


How Many Servings Does Chocolate Rhubarb Preserve Recipe Make?

Chocolate Rhubarb Preserve makes 32 servings.


What Are The Ingredients For Chocolate Rhubarb Preserve Recipe?

The ingredients for Chocolate Rhubarb Preserve are:

4 ? cups rhubarb, chopped into small pieces
? cup cherry juice
3 tbsp honey
3/4 cup sugar
50g 70% chocolate, chopped
pinch salt



How Do I Make Chocolate Rhubarb Preserve?

Here is how you make Chocolate Rhubarb Preserve:

Simmer rhubarb, cherry juice, honey and sugar on low heat until thick, stirring occasionally.Add chocolate and salt, stirring until it melted and well mixed.Can 10 minutes in a waterbath.Serving Size: Makes ~4 cups, 32 (2 tbsp) servingsNumber of Servings: 32Recipe submitted by SparkPeople user JO_JO_BA.


What's The Nutritional Info For Chocolate Rhubarb Preserve?

The nutritional information for Chocolate Rhubarb Preserve is:

  • Servings Per Recipe: 32
  • Amount Per Serving
  • Calories: 37.9
  • Total Fat: 0.6 g
  • Cholesterol: 0.0 mg
  • Sodium: 1.1 mg
  • Total Carbs: 8.3 g
  • Dietary Fiber: 0.5 g
  • Protein: 0.3 g

What Dietary Needs Does Chocolate Rhubarb Preserve Meet?

The dietary needs meet for Chocolate Rhubarb Preserve is Gluten Free


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