Rhubarb and tomato potatoes
Desserts (cold)Cook time: 0 min.
Servings: 4
Servings: 4
Ingredients for Rhubarb and tomato potatoes
| ½ | kg | Good ripe tomatoes |
| ½ | l | Water |
| 1 | Lemon | |
| 2 | kg | Rhubarb |
| 4 | Vanilla-pods | |
| 600 | g | Sugar |
Instructions for Rhubarb and tomato potatoes
To prepare the Rhubarb and tomato potatoes recipe, please follow these instructions:
The sugar layer is boiled with vanilla bars. The rhubarb is cut into small pieces and added and removed from the heat. The tomatoes are removed for skins and cores, then sprinkled with sugar that draws for 2 hours. Then add the healthy rhubarb compote. Must stand for 1 day in a refrigerator.
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