Rhubarb in Cognac

by Editorial Staff

Summary

Prep Time 20 mins
Total Time 20 mins
Course Dessert
Cuisine European
Servings (Default: 36)

Ingredients

  • 500 g rhubarb
  • 250 g suar (preservin suar)
  • 1 vanilla pod (s)
  • 700 ml cognac or brandy
Rhubarb in Cognac
Rhubarb in Cognac

Instructions

  1. 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.
  2. 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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