• Do you use frozen strawberries? Let thaw
• Peel the outer skin of the rhubarb with a vegetable peeler, then cut the rhubarb into pieces
• Add the strawberry, rhubarb and water to a saucepan and bring to a boil over low heat
• Let simmer for about 10-15 minutes on low heat until both start to fall apart
• You don't have to do anything for a coarse texture and do you want fewer pieces? Mash the coarse pieces with a fork
• Now add the greensweet jelly crystal, lemon and cinnamon and let it boil for about 1 minute (low heat)
• Transfer to a container and allow to cool / gel again

Source / photo: greentwist.nl