Rhubarb jelly
Composition / ingredients
4
Servings:
Step-by-step cooking
Step 1:
Measure the ingredients.
Step 2:
Soak gelatin in 100 ml of water and leave to swell.
Step 3:
Wash the rhubarb well, dry it and cut into cubes.
Step 4:
Boil 500 ml of water, add sugar and rhubarb.
Step 5:
Cook for about 15 minutes over medium heat.
Step 6:
Cool the finished compote and strain.
Step 7:
Heat the gelatin slightly until completely dissolved.
Step 8:
Pour rhubarb compote to gelatin and mix. Pour the jelly over the creamers and put it in the refrigerator for 3-4 hours to solidify.
Jelly turns out not too sour, but not sweet either.
Caloric content of the products possible in the composition of the dish
- Granulated sugar - 398 kcal/100g
- Sugar - 398 kcal/100g
- Rhubarb - 13 kcal/100g
- Gelatin - 355 kcal/100g
- Water - 0 kcal/100g
