Cook the Book: PBJ

Name: Cook the Book: PBJ
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 8 slices Pullman bread; 1 Juice from lemon; 8 Tbsps peanut butter; 1 teaspoon powdered pectin; 946 milliliters diced trimmed rhubarb; 473 milliliters sugar

Need a vegan side dish? Cook the Book: PBJ could be an awesome recipe to try. This recipe makes 4 servings with 758 calories, 15g of protein, and 18g of fat each. This recipe covers 19% of your daily requirements of vitamins and minerals. Head to the store and pick up powdered pectin, juice of lemon, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes roughly 45 minutes.

Instructions

In a bowl, combine the rhubarb, 2 cups sugar, and lemon juice and refrigerate overnight in a tightly covered container. The next day, in a small saucepan, bring the rhubarb-and-sugar mixture to a boil. Reduce the heat and simmer for about 5 minutes.

Ingredients you will need

Lemon Juice

Rhubarb

Sugar

Equipment you will use

Sauce Pan

Bowl

Remove from the heat and set aside.

In a small bowl, combine the pectin and remaining teaspoon sugar and temper it by adding small amounts of the hot rhubarb mixture and quickly stirring it.

Ingredients you will need

Rhubarb

Pectin

Sugar

Equipment you will use

Bowl

Add it to the rest of the rhubarb and return the saucepan to the stove and bring to a boil.

Ingredients you will need

Rhubarb

Equipment you will use

Sauce Pan

Stove

Remove from the heat and place into a clean container with a lid. Once it has cooled down, close the lid and store in the refrigerator for up to 2 weeks.

Evenly spread the peanut butter on 4 slices of bread.

Ingredients you will need

Peanut Butter