Summary

Ingredients

• 500 g rhubarb
• 500 g strawberries
• 2 tablespoon jelly (black currant jelly)
• 4 tablespoon wine, red
• 2 tablespoon cornstarch
• 1 tablespoon sugar

Print Recipe Pin Recipe

Instructions

1. Wash and clean the rhubarb and strawberries. Peel off the rhubarb, then cut into pieces. Halve the large strawberries.
2. Melt the currant jelly in a saucepan. Add the rhubarb, half of the strawberries, sugar and 1 tablespoon of red wine. Cover and simmer.
3. When the rhubarb is soft, stir the starch with 3 tablespoons of red wine until smooth, add to the fruit and bring to the boil again. Add the remaining strawberries and chill the grits.
4. Vanilla sauce tastes good with it.