Wash rhubarb and cut in pieces about 1,25 cm (1/2 in.). Put in a deep pot with water and heat uncovered to boiling.
Add the cinnamon stick and ginger pricked with a fork in several places. Simmer over low heat 30 to 35 minutes or until rhubarb is soft.
Remove cinnamon stick and ginger. Add sugar and strawberries. Continue cooking, stirring constantly until sugar is fully dissolved.
Keep at a rolling boil until a candy thermometer reads 225°F / 110°C, about 20 minutes.
Skim and cool 10 minutes. Pour into hot sterilized jars. Cool and seal.
Make sure you are using only gluten-free cereals, flours and starches, and read the labels carefully when you buy these products.
Make sure you are using only lactose-free milk, yogurt, butter, cheese and other lactose-free 'dairy' products, and read the labels carefully when you buy these products.
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
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