Rhubarb jelly

A wonderful, thirst-quenching drink from rhubarb with a pleasant sourness. simplicity and accessibility When this large herb begins to ripen, a great opportunity opens up to cook a lot of dishes using it. Jam, compote, candied fruits, jelly, and these are not all dishes with rhubarb. In terms of vitamin saturation, rhubarb is no worse than apples, and in some positions it is better. Rhubarb jelly is what you need in the summer heat. A wonderful, thirst-quenching taste with a pleasant sourness.

kontaty

Recipe author

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Composition / ingredients

servings:

Rhubarb (petioles)

Potato starch

Sugar

to taste

Water

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 33 % 1 g

Fats 0 % 0 g

Carbohydrates 67 % 2 g

11 kcal

GI: 100 / 0 / 0

Step-by-step cooking

Cooking time: 55 min

Step 1:
Sugar, starch and rhubarb
Step 2:
Peel and cut rhubarb
Step 3:
Pour water and cook
Step 4:
Dilute starch with water
Step 5:
Pour into the jelly, add sugar
Step 6:

My rhubarb, peel, cut into pieces. Pour cold water, cook for 40-50 minutes. When you see that the rhubarb begins to boil, add starch diluted in a small amount of cold water. Then add sugar to taste. Stir the rhubarb jelly constantly to prevent the formation of lumps. When the jelly thickens, remove from heat. With rhubarb jelly, you can eat various porridges, especially children like it. As a separate dish, serve the rhubarb jelly chilled.