Summary
| Prep Time | 20 mins |
| Total Time | 20 mins |
| Course | Dessert |
| Cuisine | European |
| Servings (Default: 36) |
Ingredients
Ingredients- 500 g rhubarb
- 250 g suar (preservin suar)
- 1 vanilla pod (s)
- 700 ml cognac or brandy
Print Recipe
Pin Recipe Instructions
- Clean the rhubarb and cut into 2 cm long pieces. Layer alternately with sugar and the vanilla pod cut into pieces in prepared, hot-rinsed glasses with clip-on closures. Then pour the cognac or brandy on top and close the glasses.
- Let it rest in a cool place for 3-4 weeks. Stir every now and then so that the sugar dissolves better.
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