Pumpkin Rhubarb jam.
150 g (5,3 oz) pumpkin, peeled, deseeded, baked.
100 g (3,5 oz) Rhubarb, stalks, washed, finely chopped.
sugar to taste.
1. Baked pumpkin mash and combine with finely chopped rhubarb. Stew.
2. Add sugar. Cook until dense on low heat, stirring constantly.
Serve hot or cold. Pumpkin - Rhubarb jam could be well with beaten cream.