Rhubarb peel, rinse and cut into small pieces.
Mix rhubarb with sugar and leave for 15 minutes.
When the juice appears, put it in a boil, after boiling, cook for 2 minutes, then remove from heat and let stand for 15 minutes.
Cut the banana, if you want the banana not to be visible in the jam, then mash it with a fork.
Put rhubarb on the fire, add the banana and cook for 10 minutes, stirring occasionally.
Pour the finished jam into sterile jars and roll it up.