The main feature of jelly is its thick consistency. Due to this, it turns out to be quite satisfying, unlike juices, compotes and most other drinks. This is especially convenient when you need a quick snack. Low-calorie rhubarb jelly will especially appeal to fans of PP.
Step-by-step cooking recipe
Peel the rhubarb and cut into cubes.
Fill it with water and bring it to a boil.
Boil the rhubarb until soft and chop everything with a blender.
Rub the mass through a sieve and bring it to a boil again.
Dilute the starch in 100 ml of water and pour into the jelly, stirring.
Boil the jelly for another 3 minutes.
Add honey as desired.
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