Rhubarb jam with banana
0
1346
Kitchen
Russian
Calorie content
170.3 kcal
Portions
0.5 l.
Cooking time
60 minutes
Proteins *
1.1 gr.
Fats *
0.3 g
Carbohydrates*
41.2 g
At the beginning of summer, when there are still few berries, you can make a fragrant and delicately sour jam from an unusual combination of rhubarb and banana.
Ingredients
Cooking process
Cut the prepared stalks across the fibers into thin pieces and put them in a bowl for making jam. Add the required amount of sugar to the chopped rhubarb, mix and leave for 20 minutes so that the rhubarb gives juice. Then place the dishes on medium heat and cook the jam for 2 minutes from the beginning of the boil. Then turn off the heat and leave the rhubarb for 10 minutes to infuse in sugar syrup.
