1. Wash the rhubarb under running lukewarm water and pat it dry. Trim off the leaf attachments and the bottom ends of the stalks. Peel the thin skin from thick stalks by sliding the knife slightly under the skin at one end and peeling it off lengthwise.
2. Cut the rhubarb stalks into pieces approximately 2 centimeters in size.
3. Place the rhubarb pieces in a pot. Add cane sugar and vanilla powder.
4. Pour in 200 milliliters of water and bring the rhubarb to a boil while stirring occasionally. Cook for about 5 minutes until tender but still holding its shape. Fill into prepared jars as desired.
Nutrition per serving
kcal: 154
Protein: 1 g · Fett/Fat: 0 g · Carbs: 35 g
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