You will need
  • - 2 kg of rhubarb;
  • - 400g of brown sugar.
Rinse the rhubarb stems and get rid of the hard ends. Each stalk cut lengthwise and cut into slices about 2 inches. A third of them set aside time in the direction.
The remaining chopped rhubarb put in a large saucepan, pour brown sugar, mix well and put on a slow fire. Cover and cook for quarter of an hour.
Then the lid of the pan should be removed to increase the capacity of the burner to medium and cook the same amount. The finished jam is very thick, reminiscent of a soup.
Add to the pan postponed a third of the rhubarb and stir. Transfer to a chilled dish and cool completely. Then cover with a lid and remove in the cold. You must use within 7 days.