Preserved Rhubarb
Preserved Rhubarb
Ingrediënten
- 18 oz 500 g Rhubarbs
- ½ cup 125 ml White wine, preferably Riesling
- ½ cup 125 ml Water
- 4 tsp 20 g Vanilla sugar
- ⅔ cup 150 g Granulated sugar
- Juice of 2 lemons
- 1 Vanilla bean
- ½ Bunch lemon balm
- Rum to cover
Instructies
- Peel the rhubarbs, cut off the ends, and slice into ½-1 in (1–2 cm) wide pieces.
- Bring the white wine, water, vanilla sugar, granulated sugar, lemon juice, and vanilla bean to a boil.
- Place the rhubarb pieces in the boiling liquid and then remove from heat.
- Chop the lemon balm coarsely and place in a spice bag.
- Add the spice bag to the rhubarbs, cover with foil, and let sit overnight in a cool place.
- Remove the spice bag.
- Fill hot rinsed canning jars, heat the rum, light it, pour over the rhubarbs, and close the jars tightly.
