The oranges are peeled with their white skin like an apple and then filleted. Cut the orange fillets into small pieces and squeeze out the leftovers from the filleting. Weigh the fillets and juice (usually between 400 and 500 g). Pour into a tall saucepan.
Peel the rhubarb and cut into small pieces, add to the oranges in the saucepan. The whole thing must add up to 1 kg of fruit mass. Pour in 1 kg of preserving sugar and stir well.
Bring everything to a boil and let it simmer for 4 minutes, then skim it if necessary and fill it into twist-off glasses. If you like, you can add vanilla pulp to refine it.
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