Tastes Like Vintage: Rhubarb Balsamic and Tarragon Preserves 2

This week’s Tastes Like Vintage post is from Barbara, ionesAttic

By the time the cicadas are humming the rhubarb patch is looking a little ragged. Luckily, you’ve picked, chopped and frozen enough to enjoy in cooking over the next few months. For a sweet and savory alternative to rhubarb sauce,
I made a batch of strawberry rhubarb balsamic and tarragon preserves. Five ingredients… easy peasy. Try it over chicken, pork or fish.

Rhubarb Balsamic and Tarragon Preserves

INGREDIENTS:

• 2 cups finely diced fresh or frozen rhubarb
• 1 cup mashed ripe strawberries
• 3/4 cup sugar light brown or cane sugar
• 2 T aged balsamic vinegar
• 1 T fresh chopped tarragon

DIRECTIONS:

1. Cook the rhubarb, strawberries and sugar covered, over low to medium heat with up to a 1/4 cup of water.
2. Stir occasionally until soft and thickened, about 20 minutes. Remove from heat.
3. Stir in the balsamic vinegar and the chopped tarragon.
4. Makes about 4 half pints of preserves.
5. Refrigerate and use within a couple of weeks.

(If you are making preserves and canning in a hot water bath, follow the directions on the low sugar version for jam that comes with low sugar pectin)

Here are some vintage finds that fit perfectly with this recipe…

Available at SaffronColoredPony

Available at Rt9NJvintageFun

Available at TheCollectibleChest

Available at WhimzyThyme

Available at LaurasLastDitch

Available at Vintassentials

Contributed by Barbara, ionesAttic

Available Now at IonesAttic: