This is the last recipe we made in Germany. It is the improved version of the traditional jam and peanut butter sandwich. We couldn’t leave Cologne without trying rhubarb, we had seen it in many American blogs and it always piqued our curiosity, but we had never found it in Spain, so when we saw it in the supermarket, we couldn’t resist and the truth is that we really liked it.
Be careful if you are going to buy peanut butter because many are made with hydrogenated oils and ingredients that are not healthy at all. The ideal is to make it at home, but if not, in herbalists there are some that are a thousand times healthier than the typical ones sold in supermarkets.
- 1 plátano
- 4 rebanadas de pan de molde
- Mantequilla de cacahuete al gusto
- Mermelada de ruibarbo al gusto
Para la mermelada de ruibarbo:
- 2 tazas de ruibarbo troceado (240 g)
- 1 taza de fresas troceadas (150 g)
- El zumo de medio limón
- 1/4 taza de agua (65 ml)
- 8 cucharadas de azúcar moreno
- Cut the banana into four pieces.< /li>
- Put a little water in a non-stick pan and when it is hot add the banana. Brown on both sides until caramelized. Add more water if necessary and be careful not to stick.
- Toast the bread slices in a skillet or toaster.
- Put peanut butter on one of the slices, rhubarb jam, two pieces of banana and place the other slice on top.
To the rhubarb jam:
- Chop the rhubarb and the strawberries and put them in a saucepan together with the rest of the ingredients. Cook over medium-high heat for about 25 minutes or until the jam is set.
- At the end mash it with a fork to break up the rhubarb and strawberries.< /li>
- Ideally, let it cool before making the sandwich, so it will be richer and have a thicker consistency.