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Rhubarb and blackcurrants

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)

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About the dish

A simple bottling where tart rhubarb and blackcurrants make a good base for compote or preserve.

How to make it

  1. 1

    Cut the rhubarb

    Cut the trimmed rhubarb into 2 cm pieces and mix with the berries.

  2. 2

    Jar

    Put into jars in layers with the sugar.

  3. 3

    Sterilise

    Sterilise for 20 minutes at 85 °C (185 °F). Sterilise again at 85 °C (185 °F) for 15 minutes within 24 hours.

  4. 4

    Store

    Note: Store cool and dark. Opened jars should be kept in the refrigerator.

Changes from the original

Measures are converted to modern units. The last step adds storage advice.

Time machine – what changed?

Pick two editions and see what Henriette Schønberg Erken added, removed or changed between them.

From1949Modernised
To1949Modernised
Modernised → 1949 (proofread, p. 718)~72% of the text changedremovedadded
3 kg solbær. kg. solbær 1 kg rabarbra (renset). 500 g kg. rabarba ½ kg. sukker. Skjær den Den rensede rabarbraen rabarbra skjæres i 2 cm cm. lange stykker og bland den blandes med bærene.. Legg blandingen bærene. Legges på glass i lag lagvis med sukkeret.. Steriliser sukkeret. Steriliseres i 20 minutter ved 85 °C. Steriliser på nytt 85°. Omsteriliseres ved 85 °C 85° i 15 minutter innen 24 timer.. Merk: Oppbevar kjølig og mørkt. Åpnede glass skal stå i kjøleskap. timers forløp.

Note on Modernised

Mål er omregnet til moderne enheter. «Rabarba» er skrevet som rabarbra. Siste steg gir et råd om oppbevaring.

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Frequently asked questions

How many times are the jars sterilised?
Twice at 85 °C: 20 minutes, then 15 minutes within 24 hours.
How big are the rhubarb pieces?
2 cm long.
How much sugar?
½ kg for 3 kg blackcurrants and 1 kg rhubarb.

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