17:58, 16 May 2024, author: Ermakova M.

Rhubarb marmalade

Name: Rhubarb marmalade
Prep time: 10 min
Cook time: 30 min
Total time: 50 min
Yield: 4
Cuisine: European
Ingredients: Rhubarb - 350 g; Sugar - 130 g; Water - 50 ml; Agar-agar or gelatin - 10 g; Gel dye - 2 drops (optional)

During the rhubarb season, you can prepare a variety of pastries and desserts from the stems, cook compote or jelly.

Photo source: https://ru.123rf.com/profile_dolphytv

I made rhubarb marmalade. The marmalade turns out very tasty, sour, holds its shape well, only when left for a long time at room temperature it releases a little moisture. Therefore, I store the finished marmalade in the refrigerator. It is better to form marmalade in silicone molds or in a large form, and then cut into pieces.

Rhubarb marmalade

Кухня: European, десерт, калории: 110, время приготовления: 00:50

Ингредиенты

Rhubarb - 350 g

Sugar - 130 g

Water - 50 ml

Agar-agar or gelatin - 10 g

Gel dye - 2 drops (optional)

Рецепт

1. Cut into small pieces and place in a saucepan.

2. Pour sugar into the pan and add water.

3. Place the pan over medium heat. Mix rhubarb with sugar.

4. Cook the mixture for 5 minutes until the rhubarb softens.

5. Remove the pan from the heat and beat the mixture with an immersion blender until pureed.

6. If you wish, you can add a couple of drops of dye; I use gel dye. You don't have to add dye.

7. Pour agar-agar into the rhubarb mixture. If you use gelatin, it is better to use finely ground ones! Pour gelatin into the hot mixture and stir (no need to cook further!). Leave the mixture with gelatin for a couple of minutes, and then mix again, pour into molds and refrigerate until completely set.

8. Mix the mass (with agar-agar) with a whisk and put the pan back on the fire. Stirring the mixture, cook over low heat for about 3-4 minutes.

9. Remove the pan from the heat and immediately pour the mixture into the molds. Place in the refrigerator until completely stabilized (I kept it overnight). If desired, roll the finished marmalade in sugar.

10. Serve the finished rhubarb marmalade for tea.

11. Bon appetit!