Pumpkin and rhubarb marmalade with saccharin

4 servings

30 minutes

Pumpkin and rhubarb marmalade on saccharin is an amazing combination of the gentle sweetness of pumpkin and the refreshing tartness of rhubarb. This recipe has roots in Russian cuisine, where autumn's gifts are transformed into exquisite treats. Baked until soft, pumpkin paired with rhubarb adds a piquant touch to create the perfect marmalade texture. The addition of saccharin keeps the dessert low-calorie while maintaining its rich flavor. Marmalade can be served hot as a warming dessert or cold with whipped cream for tenderness. It is perfect for tea time, making a wonderful conclusion to a meal. Its unique balance of sweetness and acidity makes it special, and its simplicity makes this recipe accessible even for novice cooks.

Energy value per serving

• Calories: 13.8
• Proteins: 0.7g
• Fats: 0.1g
• Carbohydrates: 3.5g

Ingredients

• Pumpkin: 150 g
• Rhubarb: 100 g
• Saccharin: to taste

Cooking steps

1. Bake the pumpkin and strain it through a sieve.

   Required ingredients:

   • Pumpkin: 150 g

2. Clean the rhubarb, chop it very finely, mix it with pumpkin, and stew it, stirring occasionally to prevent burning. When the jam thickens, add saccharin.

   Required ingredients:

   • Rhubarb: 100 g
   • Saccharin:  to taste

3. Jelly can be served hot or cold. Cold jelly can be served with whipped cream.