Cook The Book: Pbj – a delicious recipe with trimmed rhubarb, sugar, lemon, powdered pectin, peanut butter, bread. Easy to follow and perfect for any occasion.
Serves 4
General
Servings:persons
1
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.
2
In a small bowl, combine the pectin and remaining teaspoon sugar and temper it by adding small amounts of the 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.
3
Evenly spread the peanut butter on 4 slices of bread. Spread 2 tablespoons of jelly on each of the other 4 slices. Close the sandwiches, cut into halves, and serve.
563
kcal
Calories
15
g
Fat
106
g
Carbs
8
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 4 cups diced trimmed rhubarb, 2 cups plus 1 teaspoon sugar, Juice from 1 lemon, 1 teaspoon powdered pectin, and more.
Yes, Cook The Book: Pbj falls under the General category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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