Defrost strawberries. Clean rhubarb, rinse, cut into 3 cm long pieces. Bring currant jelly, water and sugar to a boil, add rhubarb pieces and cook for 5 to 6 min on 1 or possibly automatic heat 4 to 5 until tender (they should not fall apart if possible). Remove the rhubarb pieces from the liquid with a skimmer and place in a suitable bowl. Mix cornflour with 2 to 3 tbsp water, stir into the boiling liquid, add halved strawberries, bring to the boil. Finally, add the rhubarb pieces repeatedly. Divide the porridge evenly into bowls, cool. Serve with liquid or possibly lightly whipped whipped cream.
Recipe calendar of the Stadtwerke Bochum
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