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Rhubarb in Sugar

6 servings

Ingredients

• 1 kg rhubarb stalks, short and thick
• 1 kg finely ground sugar (same weight)
• 1.5 tbsp lemon juice

Instructions

1. Peel the shortest and thickest rhubarb stalks possible, cut them into finger-long strips, wash, and dry them.
2. With finely ground sugar, calculated kilogram for kilogram, let them stand covered in a cool place for 24 hours.
3. Drain the juice, add 1-2 tablespoons of lemon juice, and reduce to a thick syrup.
4. Bring the rhubarb to a boil in the syrup a few times, then, slightly cooled, fill into glasses, pour the syrup over them, and treat the glasses as usual.

Modernized from a treasured 19th-century German cookbook.