Summary

Ingredients

• g 1,500 rhubarb
• 50 g suar, brown
• 200 g raisins, currants or cranberries
• grape juice, as needed
• 600 g suar
• 2 sachets Gelierfix, 3: 1 (for each 350g sugar and 1 kg fruit)
• 2 tablespoons citric acid, or ascorbic acid, heaped up
• 50 grams sugar
• 3 tablespoon vanilla powder, or -4 vanilla pods

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Instructions

1. Wash and thread the rhubarb, first halve the thick sticks lengthways, cut all of them into short pieces (1 cm). Mix with brown sugar and let it steep in the refrigerator for 3 hours or overnight.
2. Prepare 6-8 jars (depending on size, each 350-450 ml content): wash with hot, pour boiling water over the lid.
3. Add the resulting liquid, weigh the raisins, currants or cranberries to the rhubarb and add grape juice to 2000g. Bring to the boil in a large saucepan.
4. In the meantime, mix the sugar, gelatinous acid, citric or ascorbic acid, add as soon as it boils and cook for 4 minutes while stirring.
5. At the very end, finely grind the vanilla sticks in the moulinette or coffee grinder (including the outside of the pods) with the last sugar - or mix in the vanilla powder with the last sugar - stir in well.
6. Pour immediately into the prepared glasses with clean edges. Close the lid immediately.