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Rhubarb jam

Rhubarb jam

Ingredients for Rhubarb Jam

  1. Fresh rhubarb 450 grams
  2. Vanilla Sugar 3/4 cup
  3. Lemon 1 piece
  4. Ginger root 1 small piece (2-3 centimeters)
  • Main ingredients: Rhubarb, Lemon, Sugar
  • Serving 2 servings

Inventory:

Baking tray, garlic press, kitchen knife, cutting board, spatula, blender.

Cooking:

Step 1: chop the rhubarb.


Wash the rhubarb petioles properly and be sure to cut leaves from them. Brushing rhubarb is optional.

Cut the prepared stems into small pieces (about 1 centimeter).

Step 2: sugar the rhubarb.


Pour the chopped rhubarb onto the baking tray.

It’s best to use vanilla sugar to make this jam, but if you don’t have one at hand, you can also use regular.

Sprinkle rhubarb with sugar.

Mix well and leave to stand at room temperature.

You don’t need to insist for a long time, let the rhubarb just give a little juice. Enough for this about 10-15 minutes.

Step 3: add lemon juice.


Cut the lemon into halves and squeeze the juice from each into candied rhubarb. We only need juice, pitted!
Shuffle everything.

Step 4: bake rhubarb.


Preheat the oven to 170-180 degrees and send a baking sheet with rhubarb in sugar into it.

Bake for 25-30 minutes.

Step 5: squeeze the ginger.


While the rhubarb is baked, prepare the ginger. Peel it and put it in the garlic press (if the piece is too big, cut it into two parts) and gently squeeze, squeezing the juice.

Collect juice in a bowl immediately. Small pieces of ginger will remain in the juice, you should not let them get into the jam.

Step 6: add ginger juice to rhubarb jam.

Pour ginger juice into rhubarb jam, passing it through a sieve or cheesecloth to catch solid pieces. Shuffle.

Step 7: chop the rhubarb jam.


After you have added ginger juice, the jam is basically ready, you can already serve it to the table and put it in a couple of small glass jars.

You can also grind jam with a blender to make the mass uniform and thick.

Step 8: serve the rhubarb jam.


Serve rhubarb jam in the same way as usual: with a dessert for tea.

It turns out incredibly cool, what you need in spring and summer. Tasty and healthy!
Enjoy your meal!