Rhubarb Jelly Recipe
This delightful rhubarb jelly will please even the most discerning gourmets. It is perfect as a standalone dish as well as a delicious addition to desserts.
Ingredients
- 500 g rhubarb
- 250 g sugar
- 0.5 l water
- 10 g gelatin
- 1 lemon (juice)
Preparation
- Thoroughly rinse the rhubarb and cut it into small pieces.
- In a pot, bring the water to a boil, add the rhubarb, and cook over medium heat until it becomes soft.
- Pass the mixture through a sieve to separate the juice from the pulp.
- Return the juice to the pot, add sugar and lemon juice, and then bring it to a boil.
- Add the pre-soaked and dissolved gelatin, and mix thoroughly.
- Pour the prepared jelly into molds and let it cool to room temperature, then place it in the refrigerator for a few hours.
- Serve chilled and enjoy!
