Wash and peel the rhubarb. To do this, we peel off the first fibers of the stems with a vegetable peeler. Before doing this, we remove approx. 2 cm from the beginning of the rods and the entire leaf base.
Cut into small cubes, we put the rhubarb in a large saucepan.
The strawberries are also washed and cleaned, then crushed and added to the rhubarb. I then leave the pot with the lid closed for about 2 hours. As a result, rhubarb and strawberries are somewhat juicy, which later prevents them from sticking to the bottom of the pot when they are heated.
The fruit mass is boiled while stirring constantly. The preserving sugar and the mandarin liqueur are now added. Simmer at half the energy supply for about 20 minutes.
The previously sterilized jars infested with the hot mass, screwed on and then turned upside down. After 10 minutes, put the glasses back in the right position to allow them to cool down.
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