Summary

Ingredients

• 1 liter juice, rhubarb juice, unsweetened
• 1 piece (s) ginger, approx. 20 g, peeled
• 2 packs vanilla sugar
• 100 g suar
• 300 g preservin suar, (2: 1)
• 0.5 liter ½ rum, vodka or double grain

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Instructions

1. Bring all ingredients (except alcohol!) Slowly to the boil and cook like jam or jelly for about 4 minutes. Remove from the stove and let cool, stirring occasionally, until the liquid has reached about room temperature. Then slowly stir in the alcohol. Then remove the ginger, fill into bottles, close tightly and let rest for about 1 week.
2. The specified amount is approx. 1.6 liters. Shelf life at least 6 months (cellar).