1.Combine carrot, rhubarb, rind, juice and the water in large saucepan and bring to a boil. Reduce heat; simmer, covered for about 15 minutes or until carrot is soft.
2.Stir in sugar and ginger, without boiling, until sugar dissolves. Boil, uncovered, stirring occasionally, about 15 minutes or until conserve jells when tested.
3.Pour hot conserve into hot sterilised jars; seal while hot.
To test the conserve: when the mixture has thickened, place a saucer or a small plate in the freezer for 5 minutes or until chilled. Spoon a little of the hot conserve onto the cold saucer. Return to the freezer for 2 minutes or until chilled. Touch the conserve.