Sunday Brunch: PBRJ (Peanut Butter and Rhubarb Jelly)

Name: Sunday Brunch: PBRJ (Peanut Butter and Rhubarb Jelly)
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Juice from lemon; 1 teaspoon powdered pectin; 946 milliliters trimmed, diced rhubarb; 473 milliliters sugar

Sunday Brunch: PBRJ (Peanut Butter and Rhubarb Jelly) is a gluten free, fodmap friendly, and vegan condiment. One serving contains 418 calories, 1g of protein, and 0g of fat. This recipe serves 4. It will be a hit at your Mother's Day event. A mixture of juice of lemon, powdered pectin, rhubarb, and a handful of other ingredients are all it takes to make this recipe so tasty. From preparation to the plate, this recipe takes roughly 45 minutes. Louis Gooey Butter Cake, and Sunday Brunch: Orange Butter And Buckwheat Pancakes.

Instructions

In a bowl, combine the rhubarb, 2 cups of the sugar, and lemon juice. Refrigerate overnight in a tightly covered container.

Ingredients you will need

Lemon Juice

Rhubarb

Sugar

Equipment you will use

Bowl

The next day, bring the rhubarb-sugar mixture to a boil in a small saucepan. Reduce the heat and simmer for about 5 minutes.

Ingredients you will need

Rhubarb

Sugar

Equipment you will use

Sauce Pan

Remove from the heat.

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 in.

Ingredients you will need

Rhubarb

Pectin

Sugar

Equipment you will use

Bowl

Add this to the rest of the rhubarb, 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 pour 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.