Surprise your loved ones - make them unusual rhubarb and mushroom jam
The idea of using vegetables to prepare dessert dishes is not new, but some, especially inventive, chefs never cease to amaze with their masterpieces. One of them is a very original rhubarb jam with the addition of a secret ingredient - mushrooms. It would seem that these products are not at all compatible. Okay, rhubarb - its culinary uses have long been legendary, but what about mushrooms? In fact, who makes mushroom jam, because they are usually salted or pickled ?!
It turns out that in Portuguese cuisine, the use of mushrooms in cooking is not at all uncommon. Let us and we try to cook this unusual dessert, which is both tasty and does not require special expenses, because very little sugar is required for it, unlike most other recipes for sweet preparations.
Read also the article: rhubarb compote for the winter!
What is needed for jam?
To prepare an original dessert you will need:
- rhubarb - 700 g;
- ginger - 70 g (in a purified form);
- water - 100 ml;
- sugar - 200 g;
- small champignon mushrooms - 100 g;
- chopped fresh thyme - 0.5 tsp.
Only young rhubarb stalks should be selected as overripe ones will be very tough and fibrous. In addition, they no longer have that necessary juiciness, and it is very difficult to make anything tasty from dry rhubarb.
Preparation of ingredients
Let's start with rhubarb - cut it into small cubes. Chop the ginger at random. Now all the ginger and ¾ of the chopped petioles must be passed through a food processor until puree. Add water to this.
A little chopped rhubarb should be left.
Now let's get down to champignons - they need to be divided into two parts. Cut half of the mushrooms into slices, and finely chop the second.
Pieces of mushrooms and rhubarb will add marmalade to the structure of the jam.
How to make jam?
Pour the finished vegetable puree into a saucepan, add sugar. When the mass boils, add the remaining pieces of rhubarb and mushrooms to it. Put in the spice. Cook over low heat for 30 minutes. If desired, you can increase the cooking time to 1 hour - then you get a very thick jam. Although the dessert boils down well for half an hour before it can be spread on bread.