Cut the apricots into cubes and soak them in 1/2 l warm water for 4 hours. Then bring to a boil in the soaking liquid and simmer gently for about 10 minutes.
Rinse the rhubarb, clean it and cut it into pieces of about 1 cm. Add to the apricots form and weigh the whole.
Add as many grams of preserving sugar as you have balanced flat apricots, liquid and rhubarb.
Allow everything to boil gently, bubble once, remove from the stove and skim off the foam before ladling the hot liquid into the prepared jars.
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