Rhubarb and pineapple marmalade

Wash and cut the rhubarb in pieces.

Peel the pineapple and cut in small pieces. Do the same for the lemons.

Cut the lemon peel in very thin pieces.

Add sugar and let sit all night.

Cook over low heat until the mixture reaches marmalade consistency.


2 kg of sugar

1 pineapple

2 lemons

3 kg of rhubarb