- Strain the boiled rhubarb when they become soft. Longer is the straining, thicker your jam will be
- Weigh the same amount of sugar as the weight of strained rhubarb. Slowly boil the mix until the jam thickens. Fill the jam jars, close them and put the jars lids down.
My recipe for the "gourmets" :
In a pot, melt 20 carambars with 2 tablespoonful of heavy cream. Stir until melted. don't boil it. Drop into an already cooked sweet pastry base. Chill a night before serving.
The toffee "carambar" is a specialty of the North, made in Marcq en Baroeul since 1954, famous for the jokes written inside the paper wrap that only specialists enjoy at fair value ...
The "Figaro Magazine" - march 24th and 25th-, selection is :
All these museums are less than 10 kilometers from the house (5 minutes to 20 minutes with public transports)
For informations, the 4 others selected museums are : Musee Fabre-Montpellier, Musee Andre Malraux-Le Havre, le Musee de Grenoble and le Centre Pompidou-Metz.