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Rhubarb in Sugar Syrup

Rhubarb in sugar syrup (Erken 1914): 3 cm rhubarb pieces are placed in bottles and covered with a syrup of 500 g sugar per liter of water. The bottles are corked and boiled 10 minutes in a water bath or sterilized at 80°C for 15 minutes.

Source: Henriette Schønberg Erken, Stor kokebok, 1914-utg. s. 597 (falt i det fri)

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About the dish

A variant of rhubarb preservation in which the stalks are placed in sugar syrup and the bottles are sterilized. From the preserving chapter of "Stor kokebok" (1914).

How to make it

  1. 1

    Cut the stalks

    Wash and string the stalks, cut them into 3 cm long pieces and split them lengthwise again into 2 to 4 parts depending on thickness.

  2. 2

    Fill the bottles

    Fill the stalks into bottles and pour over a sugar solution of 500 g sugar per liter of water.

  3. 3

    Sterilize

    Cork the bottles and boil them in a pot of water for 10 minutes, or sterilize them at 80°C (175 °F) for 15 minutes.

Changes from the original

The amount of sugar is given as 500 g per liter of water (the original's 1/2 kg). The sterilization time in the original reads "80°C (175 °F) for 15 minutes." The method is broken into numbered steps.

Tidsmaskin – hva endret seg?

Velg to utgaver og se hva Henriette Schønberg Erken la til, fjernet eller endret mellom dem.

Fra19141949Modernisert
Til19141949Modernisert
1914 (korrekturlest, s. 597) → 1949 (korrekturlest, s. 718)~37% av teksten endretfjernetlagt til
De vaskede, flækkede flekkede stilker skjæres i 3 cm. lange stykker, flækkes flekkes igjen i 2—4 dele, deler, efter deres tykkelse. Fyldes paa Fylles på flasker og overheldes overhelles en sukkeropløsning av 1/2 ½ kg. sukker pr. liter vand. Flaskerne vann. Flaskene korkes og kokes i en kjel med vand vann i 10 minutter eller steriliseres ved 80° C. 80°C. i 15 minutter.

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Frequently asked questions

How much sugar should the sugar syrup contain?
Use 1/2 kg sugar per liter of water. The solution is poured over the rhubarb in the bottles.
How should the rhubarb be cut?
Wash and string (peel) the stalks, cut them into 3 cm long pieces and split them again into 2 to 4 parts depending on thickness.
How long should the bottles be boiled or sterilized?
Corked bottles are boiled in a pot of water for 10 minutes, or sterilized at 80°C for 15 minutes.
Where does the recipe come from?
From Henriette Schønberg Erken's "Stor kokebok" (1914), page 597.

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