Rhubarb and custard form a classic combination. The fruity acidity of rhubarb and the sweet silky sensation of custard forms a treat for your taste buds. You can serve both rhubarb and custard hot or cold, or either one of them hot for an extra dimension.
Clean jars (and vacuum lids) carefully in boiling soda water.
Wash the strawberries with the crowns attached. After that remove the crowns.
Wash the rhubarb, discard both ends and cut the stem into pieces of 1 inch.
Now put out everything need ready at your fingertips. (Do not get distracted once you start cooking.)
Put the rhubarb with a little water in a pan, put the lid on the pot, and cook for about 5 minutes on low heat, until the rhubarb has released sufficient moisture to prevent burning.
Then turn up the heat and bring the rhubarb to the boil. Let it cook until the rhubarb is tender.
Put the jars in hot water and place a rack or towel ready to place the pots on during filling.
If the rhubarb has degraded, add strawberries and Marmello (or jelly sugar).
Put on high heat and cook, stirring with a wooden spoon until the mixture begins to foam; then the cooking time begins.
Note: Boiling jam is burning hot!
Reduce heat slightly lower, keeping it boiling. Keep stirring and remove pan from the heat after exactly one minute *. Skim the jam with a slotted spoon, pour the jam into the jars using a funnel and close each jam jar immediately with a lid.
Allow to cool and harden for at least 3 hours.
After opening keep cool.
*: When using jelly sugar (1 kg) let simmer for 4 (!) minutes.
Rhubarb lemonade is refreshing and a good thirst quencher on a summer's day. Raspberries give the syrup a beautiful color and scent. Tastes great as a drink, but also enjoy it with a scoop of vanilla ice cream.