2 kg sliced rhubarb
1 1/2 kg strawberries
1 1/2 l water
630 g Dansukker Granulated sugar per litre of juice
1/2 heaped tsp sodium benzoate

Wash and drain the strawberries and rhubarb.

Pour the fruit into a stainless saucepan and add the water. Bring to the boil and allow to simmer for 20 minutes.

Sieve the juice through a cloth and allow to drip for 30 minutes.

Measure the juice and pour back into the saucepan. Add 700 ml sugar per litre of juice and boil while stirring for 15 minutes.

Remove the saucepan from the heat. Skim the juice. Dissolve the sodium benzoate in a little of the juice and add it.

Pour the juice into scalded bottles. Refrigerate.