5 cups cut-up rhubarb
4 cups sugar
Stir. Let sit over night. Bring to boil, add 1 small package of strawberry jello and grated rind of one orange.
This is good, really really good.
(from Mom, Marlene's sister-in-law)
This is not in any way a Cordon Bleu recipe, as it involves only one pan and one bowl, does not go into great detail (or, to be specific, any detail) about what to do with the jam (i.e., processing it). Also, I doubt Cordon Bleu depends on jello or artificial flavoring.
However, it is really, really, good. And very easy to make.
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3 comments:
"5 cups cut-up rhubarb
4 cups sugar
Stir. Let sit over night. Bring to boil"
Which is what you wrote. My question is where does the liquid come in? Did you forget perhaps to mention that the rhubarb and sugar mixture should be combined with some water? I don't really know, since I've never heard, nor therefore made, this recipe.
Mister Invisible
No, you don't need to add water -- sugaring the rhubarb brings out the natural juices in the vegetable (yes, I have to remind myself it is a vegetable, too). It's not soupy, but definitely more than "moist" when you pour it into the pan.
You wouldn't need very much water to bring sugar to a boil, either.
sounds good. Maybe I'll try it when I'm cooking again, if there's any rhubarb then.
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