ginger, Lemon, Lemongrass, Rhubarb, Strawberries, Vanilla Pod
stalks of lemongrass
lemon zest + juice use
long piece of ginger
Dice brushed strawberries and rhubarb. Peel ginger, dice very finely. Slit open the vanilla pod, scrape out the marrow. First remove the lemon zest thinly with a peeler, then squeeze out the lemon.
Mix all ingredients in a large saucepan with the gelling sugar, adding the vanilla pod. Let it pass through for 60 minutes.
Bring everything to the boil over a high heat, stirring. Cook for 4 minutes, stirring constantly.
Remove the pot from the stove, fish out the vanilla pod and lemon zest. If you like it more, now purée some of the fruit.
Quickly fill hot rinsed glasses with the hot mass and immediately seal them airtight.
Alternative to gelling sugar: use agar-agar or pectin. For 1 kg of fruit you need 3 tsp agar agar (will only be cold firm!) or for 1 kg of fruit, 10 gr pectin.