Cola de mono
Rhubarb ginger jam
- 1/2 CUP VERY STRONG COFFEE
- 3 CUPS MILK
- 6 TBSP SUGAR
- 1 TBSP VANILLA SUGAR
- 2 CINNAMON STICKS
- 6 CLOVES
- 1 CUP RUM
- 750 GRAM RHUBARB, cleaned and cut
- 4 BOLLS PRESERVED GINGER, chopped
- PIECE OF GINGERROOT, grated
- 500 GRAM SUGAR
Bring the milk to the boil with the sugar, vanilla sugar, cinnamon and cloves and simmer for 15 minutes. Allow the mixture to cool down a little and remove the cinnamon and the cloves. Add the coffee and rum. Refrigerate a few hours before serving.
Cola de mono means "monkey's tail". On the internet you can find stories about the origin of this name - I am not sure whether they are true. Cola de mono is served for Christmas (when it is summer in Chile) with a slice of <pan de Pascua
Bring the rhubarb to the boil with the gingerroot and half a cup of water and simmer for 15 minutes. Add the sugar and the preserved ginger and simmer 5 minutes more. Pour the jam in glass jars.
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