Keyword ginger, Lemon, Lemongrass, Rhubarb, Strawberries, Vanilla Pod
Prep Time 1 hour
Cook Time 20 minutes
Total Time 1 hour 20 minutes
Servings 8 jars


  • 1 kg strawberries
  • 400 gr rhubarb
  • 460 gr Gelling Sugar 3:1
  • 3 stalks of lemongrass
  • 1 lemon lemon zest + juice use
  • 1/2 vanilla pod
  • 4 cm long piece of ginger
  • 1 tsp soda


  • 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.