Rhubarb Syrup

Dear Silvia from Candid Moments recently posted images of lilac syrup, which has made ​​me very envious, because I discovered lilac syrup last year and would love to make it again, only here in Munich, there is still no lilac blooming! Not to mention elder, my reference elder on my biking trail to work will need a lot more time, only the stupid snowball is in bloom. But there is rhubarb! A few years ago, I'd made a rhubarb syrup from a chefoch.de recipe and found it perfect to replenish all my lovely and lovingly collected bottles again! Every time I make syrup, I wonder again how much sugar it must contain in order to ensure good preservation. My  lilac syrup , the elderflower syrup and elderberry syrup always keep very well, at least a year, with a sugar-liquid ratio of about 1:1 or less sugar. The citric acid naturally helps preservation, too!

Rhubarb-Strawberry-Chutney

The name Chutney comes from the Indian cuisine and refers to a family of condiments,  often involving spices and fruits. Chutneys used to be prepared fresh until the British adopted the custom of preserving chutneys using sugar and vinegar, similar to the principle of preserving jams. With strawberries that you harvest yourself, the chutney tastes especially delicious! 
All  chutneys are a great condiment for grilled meat, but also for cheese and fish or Rice&Curry dishes of the Indian and Sri Lankan cuisine!