Rhubarb jelly

Description

The recipe won't take much time. 1. Boil water, add sugar, and stir until completely dissolved. 2. Wash rhubarb, cut into medium pieces, add to the syrup and cook until soft. Strain the mixture through a fine sieve and a linen cloth. Let it cool slightly, then pour in wine and add gelatin. 3. Heat the mixture over a water bath to dissolve the gelatin, but do not boil. 4. Remove from heat, pour into molds, let cool to room temperature, then place in the refrigerator to set. Serve chilled.

Instructions