In order to prepare jam from the petioles of rhubarb using a slow cooker, we need: roarse petioles – 600 g of granulated sugar – 600 g
Technology for making jam from rhubarb in a slow cooker
We thoroughly wash the petioles of rhubarb, dry it from the water, cut in the form of small cubes, about 1 by 1 centimeter. Place the prepared rhubarb into the multicooker bowl and add granulated sugar. Close the multicooker lid.
On the menu we set the dessert mode. By clicking the buttons for an hour and min, set the preparation time of vitamin jam, which in this case corresponds to 1 hour. To start the program, click and hold the start button. Cook jam until the end of the given program.
The finished product is widely used by Ukrainian cuisine. Rhublines can be put as a filling in pies and pancakes, spread on a roll or bread, use as an addition to fresh cottage cheese or cottage cheese dishes. It is tasty and very useful for the body.
Rhubarb is used in early spring. From it you can cook jelly, compotes, cook soft drinks. The value of the plant is that it can be used for food in early spring, when the body especially needs vitamins after winter hibernation. And rhubarb is very rich, including vital vitamin C vitamins.