Strawberry-Rhubarb Jam & Syrup
Recipes proposed by La Tablée des Chefs France and validated by the Rouen University Hospital
- Portions: 4
- Price: 3 euro per person
INGREDIENTS
- 450 g of sugar
- 200 g of rhubarb
- 500 g strawberries
- 200 ml of water
- A lemon
UTENSILS
- A board
- Saucepans
- A sieve
- A knife
- A peeler
- A spatula
METHOD
- Gently wash strawberries, rhubarb, and drain. On a board, remove the strawberries and cut them into 4, reserve the stems in a container.
- Peel the rhubarb with a peeler and then cut it into about 2 cm pieces. Keep the peels, but discard the rhubarb leaves because they are toxic.
- In a saucepan, pour 150 g of sugar, then add the cut fruit and mix well. Cut the lemon in half and recover the juice, then pour it into the saucepan with the fruits. Bring everything to a boil for 5 minutes, then lower it over low heat and let it simmer for 15-20 minutes, stirring regularly. Then clear in a bowl to cool.
- For the syrup, collect the strawberry stems and rhubarb peels, and in a saucepan mix them to 150 g of sugar and 200 ml of water. Bring everything to a boil for 10 minutes, the mixture should reduce. Take your saucepan off the heat and let the syrup infuse for about 20 minutes. Strain your syrup through a sieve and collect the liquid in a bowl. Let cool before drinking it diluted in water. If the syrup is too sweet, add a little lemon juice.
