For 4 people
Prepare the rhubarb rods by getting rid of the leaves and washing them.
With a peeler, peel the rhubarb and remove the fibrous wires.
Then cut the dice stems so as to have 2 to 3 cm sections.
Using a lemon lemon juice.
Mix the sugar (semolina or crystallized), rhubarb and lemon juice in a jam bowl or in a saucepan using a spatula.
Put the jam to cook over high heat. After boiling, a cooking time of 15 to 20 minutes is necessary to obtain a homogeneous jam. With giant sugar, 7 -minute cooking is sufficient.
Meanwhile, continue to stir with the spatula, while removing the foam formed on the surface using a skimmer. A cooked jam must present a fairly consistent texture on a cold plate.
Condition the jam in a previously washed and dried pot, then let cool.
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