Summary

Ingredients

• g 1,000 rhubarb
• 2 banana (s), ripe
• 2 pear (s), ripe
• 1 apple, juicy, e.g., Pink Lady
• 1 lemon (s), including the juice
• 1 vanilla pod (s)
• 500 g preservin suar 3: 1

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Instructions

1. Clean the rhubarb, thinly peel off the outer skin, cut the sticks into small cubes (approx. 800 g when cleaned).
2. Additional fruit: peel the pears, bananas and the apple and remove the core, then also cut into small cubes. Take so much of the additional fruit that you get a total of approx. 1,500 g of pure fruit.
3. Squeeze lemon and add juice. Cut the vanilla stick lengthways, halve, add the pulp and peel to the fruit.
4. Tip: Instead of a new vanilla stick, I used 2 dry sticks from my homemade vanilla sugar. This is a good secondary use and creates a milder vanilla flavor than new sticks.
5. Mix well with 500 g of preserving sugar 3: 1, infuse according to the instructions on the package and cook, pour hot into the cleaned jars and close immediately.
6. Makes about 8 small glasses.
7. A palate delight, also tastes very good on cream cheese.