Strawberry-rhubarb syrup

Ingredients for 1 servings:

• 300 g strawberries
• 300 g rhubarb
• 250 g sugar
• 50 g vanilla sugar
• ½ lemon(s), the juice
• ¼ liter of water

Instructions

Working time approx. 35 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 1 hour

fruity, fresh

Wash and trim the strawberries and rhubarb, and cut them into 1 cm pieces. Cook them in 1/4 l water until pureed. Then juice the fruit (using a fruit juicer, for example). If you want to avoid small seeds, you can strain the juice through a sieve. Return the squeezed (strained) juice to a saucepan and bring to a boil again with the sugar, vanilla sugar, and the juice of half a lemon. Then simmer over medium heat for about 5 minutes. Then pour the still-hot syrup into sterile glass bottles, seal them, and store in a cool, dark place. Once opened, use within a few days.