Rhubarb in 2 cm pieces and blackcurrants are layered with sugar in jars and sterilised twice at 85 °C (20 and 15 minutes) within 24 hours. From Erken's Stor kokebok (1949), p. 718.
Source: Henriette Schønberg Erken, Stor kokebok, 1949-utg. s. 718 (falt i det fri)
A simple bottling where tart rhubarb and blackcurrants make a good base for compote or preserve.
Cut the rhubarb
Cut the trimmed rhubarb into 2 cm pieces and mix with the berries.
Jar
Put into jars in layers with the sugar.
Sterilise
Sterilise for 20 minutes at 85 °C (185 °F). Sterilise again at 85 °C (185 °F) for 15 minutes within 24 hours.
Store
Note: Store cool and dark. Opened jars should be kept in the refrigerator.
Measures are converted to modern units. The last step adds storage advice.
Revised 1949 recipe
From the revised edition of the Big Cookbook.
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