Rhubarb in combination with raspberry is rather rare. But: Our grandma used to have this as a standard part of her repertoire. We find that the slightly tart rhubarb goes very well with the raspberry.
To achieve a balanced, round taste, we use a slightly higher proportion of rhubarb. As a result, the raspberry is not too dominant and the subtle rhubarb flavor is not missed in this delicious sweet and sour creation.
Try this exciting mixture. Maybe it will be an “Old Love” for you too?
Name: Fruit spread, fruit content at least 60%.
Rhubarb, raspberry, sugar, gelling agent pectin, preservative sorbic acid.
Nutritional information, per 100 g:
|Condensing/Energy:||690.2 kJ / 164.8 kcal|
|of which saturated fatty acids:||0,0 g|
|thereof sugar:||38,4 g|