Cook the Book: PBJ
I must confess that I don't like peanut butter, nor its classic incarnation in a PBJ. It sticks to your mouth! Why would I want something to stick to the roof of my mouth like that? Yes, there's milk, but I don't want to be forced to drink milk like that. It's just not right. Anyway, don't let my slight revulsion towards peanut butter dissuade you from trying this PBJ from ' 'wichcraft.' The recipe calls for you to make your own rhubarb jelly, but there's actually very little active time. Try something new for your next PBJ and be classy-cool with homemade jelly. Just remember, jelly side up!
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Cook the Book: PBJ
About This Recipe
|This recipe appears in:||In Season: Rhubarb|
- 4 cups diced trimmed rhubarb
- 2 cups plus 1 teaspoon sugar
- Juice from 1 lemon
- 1 teaspoon powdered pectin
- 8 tablespoons peanut butter
- 8 slices Pullman bread
To make the rhubarb jelly:
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.
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.
To make the sandwiches:
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.