Sunday, March 26, 2017


Rhubarb marmalade


1 kg rhubarb
800 g sugar


Wash the rhubarb, clean it thoroughly and cut it into cubes.

Put rhubarb and sugar into a large pot and let soak overnight.

Bring everything to boil and let simmer at low heat for about 1.5 hours while stirring regularly. Remove foan occasionally.

When the mixture thickens, fill it into jam jars (which should be rinsed with hot water before). Close the jam jars immediately.

Rhubarb marmalade can keep for several months.

In Iceland, Rabarbarasulta is often used in a similar way as ketchup - as kind of dip
for meat.

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