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The idea of using vegetables for cooking dessert dishes is not new, but some, especially inventive, cooks do not cease to amaze with their masterpieces. One of them is the very original rhubarb jam with the addition of the secret ingredient - mushrooms. It would seem that these products are not compatible at all. Okay, rhubarb - there are long legends about its culinary use, but what about mushrooms? In fact, who prepares the mushroom jam, because they are usually salted or pickled? !
It turns out that in the Portuguese kitchen the use of mushrooms in cooking is not at all uncommon. Let us and we will try to make this unusual dessert, which is tasty and does not require any special expenses, because it requires very little sugar, unlike most other recipes of sweet preparations.
What is needed for jam?
For the preparation of the original dessert you need:
- rhubarb - 700 g;
- ginger - 70 g( in purified form);
- water - 100 ml;
- sugar - 200 g;
- mushrooms mushrooms small size - 100 g;
- chopped fresh thyme - 0.5 tsp.
Only young rhubarb stalks should be selected, since over-ripe ones will be very hard and fibrous. In addition, they no longer have the necessary juiciness, and from dry rhubarb it is very difficult to make something tasty.
Preparation of ingredients
Let's start with rhubarb - it should be cut into small cubes. Ginger arbitrarily chop. Now all the ginger and ¾ of the chopped petioles must be passed through the food processor to the state of mashed potatoes. Add water here.
Slightly chopped rhubarb should be left.
Now let's proceed to the champignons - they need to be divided into two parts. Cut half of the mushrooms into slices and finely chop the other.
Pieces of mushrooms and rhubarb will make the jam marmalade.
How to make jam?
Pour the ready-made vegetable puree into a saucepan, add sugar. When the mass boils, pour to it the remaining pieces of rhubarb and mushrooms. Put spice. Simmer for 30 minutes. If desired, you can increase the cooking time to 1 hour - then you get a very thick jam. Although the dessert and so well boiled for half an hour before the state when it can be spread on bread.
