Rhubarb Jelly

Rhubarb jelly: delicious and good for you! I made this jelly from this year's first rhubarb harvest. It's wonderfully refreshing and delicate.

Recipe author

Servings:

Water

600

Rhubarb

200

Sugar

Gelatin

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 29 % 2 g

Fats 0 % 0 g

Carbohydrates 71 % 5 g

28 kcal

GI: 17 / 0 / 83

Cooking method

Step 1:

Measure out the ingredients.
Step 2:

Soak the gelatin in 100 ml (about 1/2 cup) of water and leave it to bloom.
Step 3:

Wash the rhubarb well, pat it dry, and cut it into cubes.
Step 4:

Bring 500 ml (about 2 cups) of water to a boil, then add the sugar and rhubarb.
Step 5:

Cook for about 15 minutes over medium heat.
Step 6:

Let the finished compote cool, then strain it.
Step 7:

Warm the gelatin gently until it's fully dissolved.
Step 8:

Pour the rhubarb compote into the gelatin and stir. Pour the jelly into dessert glasses and refrigerate for 3–4 hours to set.