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🍽️ Crunchy Rhubarb Jelly

148 kcal · 30 min · 4 servings

Crunchy Rhubarb Jelly Cook this free in the MyFoody app →

Ingredients

Instructions

  1. 1. Thoroughly wash the rhubarb stalks under running water.
  2. 2. Remove the leaves and the tough ends.
  3. 3. Cut the rhubarb into pieces about 1 centimeter thick.
  4. 4. Place the rhubarb pieces, grape juice, and sugar into a pot.
  5. 5. Heat the mixture over medium heat until it comes to a boil.
  6. 6. Reduce the heat, cover the pot, and let the rhubarb simmer gently for about 10 minutes until soft.
  7. 7. In the meantime, take the gelatin and place it in a bowl filled with plenty of cold water.
  8. 8. Remove the gelatin from the water and squeeze it briefly so it is moist but no longer dripping.
  9. 9. Add the gelatin to the warm rhubarb in the pot.
  10. 10. Stir vigorously until the gelatin has completely dissolved.
  11. 11. Pour the rhubarb mixture into small jars or bowls.
  12. 12. Place the containers in the refrigerator for at least 3 hours to allow the jelly to set.

Nutrition per serving