Cook The Book: Pbj

• 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

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.

trimmed rhubarb, sugar, lemon, powdered pectin, peanut butter, bread

Taken from www.seriouseats.com/recipes/2009/04/pbj-peanut-butter-and-rhubarb-jelly-recipe.html (may not work)