Rhubarb jelly

Step-by-step preparation

Cooking time: 5 hr

1. STEP 1

   

   Measure out ingredients.

2. STEP 2

   

   Soak gelatin in 100 ml of water and leave to swell.

3. STEP 3

   

   Wash the rhubarb well, dry and cut into cubes.

4. STEP 4

   

   Boil 500 ml of water, add sugar and rhubarb.

5. STEP 5

   

   Cook for about 15 minutes over medium heat.

6. STEP 6

   

   Cool the finished compote and strain.

7. STEP 7

   

   Heat the gelatin slightly until completely dissolved.

8. STEP 8

   

   Pour the rhubarb compote into the gelatin and stir. Pour the jelly into bowls and place in the refrigerator for 3-4 hours to harden.