How to make it

  • To Make Jelly:
  • 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. 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 hot rhubarb mixture and quickly stirring it. Add it to the rest of the rhubarb and return the saucepan to the stove and bring to a boil. 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.
  • Assemble: Spread 1 tbs peanut butter on each bread slice. Spread 2 tbs of jelly on each bread slice. Close sandwich, cut in half and serve.

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    " It was excellent "
    peetabear ate it and said...
    rhubarb is coming into season right now..five forks
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