Summary

Ingredients

• 750 g strawberries
• 250 g rhubarb
• 1 teaspoon lemon juice
• 500 g preservin suar (2: 1)

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Instructions

1. First wash the strawberries with cold water and remove the green. The strawberries are then mixed with preserving sugar and lemon juice in a saucepan and pureed.
2. Then cut off the stalks and leaves from the rhubarb and remove the skin. The rhubarb is then cut into small pieces and mixed with the strawberry puree.
3. Bring the strawberry puree with the rhubarb pieces to the boil and cook for 3 minutes while stirring. Then pour directly into the glasses. Turn the screwed glasses upside down for the first 10 minutes. Then move the glasses and let them cool.
4. Makes 3 - 4 servings depending on the glass size.