Rhubarb pork (rhubarb Marmalade)

Ingredients for Rhubarb pork (rhubarb Marmalade)

Instructions for Rhubarb pork (rhubarb Marmalade)

To prepare the Rhubarb pork (rhubarb Marmalade) recipe, please follow these instructions:

Let the agar-agar lie in plenty of water overnight. Rinse the rhubarb but scales them not. Cut them into pieces. Boil them in water until tender. Sieve the juice from and let it boil with the sugar. Add the agar-agar in after it drips well of, and make sure that it melts. Pour the Marsh up in an oiled baking pan or aluminum form, about 20 x 30 cm. Let battle it congeal. VIP it then on a piece of smørrebrød paper and place it on a rack. Let it dry in room temperature some days. It should preferably dry pretty quickly, because otherwise it can go mouldy. Cut it into pieces and turn them into sugar.