- Cooking at the table
No problem! Here you can set up a new password.
If you don't get an e-mail with your access data, please make sure that you have already registered with us. As soon as you are registered, you can login with your e-mail address and your password.
In case you still have problems logging in, please turn to us by e-mail: email@example.com
Free delivery from CHF 80.-
01. May 2016
Clean and trim the rhubarb and cut into approx. 2 cm long pieces.
Place the rhubarb together with the lemon juice, 2 tbs water and the sugar into the Duromatic pressure cooker. Bring it all to the boil (with lid off) and stir until the sugar has dissolved. Now close the pan with the lid and increase the temperature. As soon as the pan has reached the required pressure, reduce the temperature.
Allow the rhubarb to cook for approx. 20 minutes on high pressure. After this, remove the pan from the hob and wait for about 10 minutes – during this time the pressure drops on its own and the steam can escape. Then open the lid.
Pour the rhubarb jam into sterilised jam jars and place the jam jars – once closed – on their lids.
Using a drinking glass, cut out an even number of circles. Place a teaspoon of the jam on one half of the circles and then place a second puff pastry circle on top as a "lid".
Press the edges down firmly with a fork and slide the rhubarb jam hand pies into an oven at 200 degrees C for about 15 minutes. Done!