Rhubarb Kissel
Description
The recipe won't take much time. Rhubarb is usually stewed in sugar syrup, but rhubarb jelly is also very tasty. This vegetable is mainly cooked like a fruit and releases enough water during cooking, so additional water is needed in minimal amounts. Rhubarb jelly turns out very delicious and slightly tart, making it especially popular in summer during hot weather.
Instructions
- 1
Step 1
1. Surprisingly, rhubarb stalks are considered edible and beneficial, while the leaves are poisonous. Its tart flavor pairs perfectly with sweet berries or fruits, and the finished jelly can be poured over porridges or enjoyed alongside any treat. So, let's wash the rhubarb stalks.
- 2
Step 2
2. Cut the stems into small pieces about one centimeter in size. Add sugar and pour in water. Place on heat and bring to a boil.
- 3
Step 3
3. Simmer the stems for about 15 minutes over low heat. Periodically stir the future jelly. Then drain the pieces into a colander. We need the remaining liquid.
- 4
Step 4
5. Dilute the starch. To do this, put it into half a glass of cold water and wait for it to dissolve. Then pour it into our jelly, bring to a boil and cook for another 5 minutes.