Wash the rhubarb and cut into small pieces (1-2 cm). Puree the strawberries. Cook the rhubarb with the vanilla sugar under high heat for 15 minutes until soft, then add the pureed strawberries. Then (when everything is boiling well again) add the preserving sugar and cook for 4 minutes over high heat. Pour the boiling jam into jars, close immediately and let stand upside down for a few minutes. Then turn the glasses over again after a few minutes and let them cool down. I prefer to use the 2: 1 preserving sugar, it`s sweet enough. 1: 1 is way too cute for me.
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