- Rhubarb - 1 Kilogram
- Sugar - 1 Kilogram
- Cherry bar - 100 Grams
- Water - 200 Milliliters
Shirya rhubarb stalks don matsawa - kwasfa da bakin ciki kwasfa da kuma kurkura. Yanke cikin kananan guda. Ka yi la'akari da cewa rabin aikin ya rigaya an yi! Next za mu yi syrup. By hanyar, ban sanya shi a cikin jerin sinadirai ba, amma dandano na rhubarb yana nuna kyakkyawan lemun tsami ko kwasfa na fata, vanilla da kirfa. Zaka iya ƙara ƙananan adadin samfurinka da aka fi so lokacin yin jam. Saboda haka, dafa rurbarb jam! 1. Kufa syrup daga sukari da ruwa. Ruwan ruwa a cikin sauya da sukari, sa wuta, jefa a cikin wani kwanon rufi wanda aka wanke da wanke da baya da ganye. Dole ne su fita daga cikin tukunya lokacin da sukari ya rushe. Kada ka manta ka motsa syrup duk lokacin! 2. Yanke yankakken rhubarb a cikin wani tafasa mai tafasa, aika sauran ƙwayoyi ceri a can, kawo zuwa tafasa da kuma dafa har sai syrup ya kara, kuma petioles na rhubarb ba su da cikakkiyar sakon. 3. Ya rage kawai don busa kwalba kuma ya zuba musu kwamin da aka shirya. Bon sha'awa!
Ayyuka: 15