By itself, rhubarb cannot be called tasty, but, after steaming on the fire with brown sugar, it turns into an amazing delicacy (either compote, or jam), which is very cool to stuff pies and cakes with!
It is necessary
- - 2 kg of rhubarb;
- - 400 g brown sugar.
Instructions
Step 1
Rinse the rhubarb stalks thoroughly and remove any hard ends. Cut each stem lengthwise and cut into slices about 2 centimeters. Set a third of them aside for a while.
Step 2
Pour the remaining chopped rhubarb into a large saucepan, cover with brown sugar, mix thoroughly and put on low heat. Cover and keep on the stove for a quarter of an hour.
Step 3
Then remove the lid from the pan, increase the power of the burner to medium and cook the same amount. The finished jam is very thick, reminiscent of mashed potatoes.
Step 4
Add the reserved third of the rhubarb to the saucepan and stir. Transfer to a chilled dish and cool completely. Then cover and put away in the cold. Must be consumed within 7 days.
