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Rosis style rhubarb jam

updated

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Ingredients for 1 servings:

  • 500 g rhubarb
  • 1 banana(s), ripe
  • 500 g gelling sugar, 1:1
  • 1 tbsp white port wine

Instructions

Working time approx. 30 minutes; Rest time approx. 12 hours; Total time approx. 12 hours 30 minutes

with banana

Peel the rhubarb stalks and cut into approximately 5 mm wide pieces. Add a ripe banana, cut into fairly small pieces (this will reduce the acidity of the rhubarb). Then add the gelling sugar in a ratio of 9 parts sugar to 10 parts fruit and stir well. Let stand overnight. The next day, stir well again and cook the jam according to the instructions. After the cooking time is over, add about a tablespoon of white port wine (the port wine gives the jam the finishing touch, but it will work just fine without it, of course). Pour the jam into small jars with screw-top lids and let cool.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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