Rhubarb Gelée

Ingredients

• 1.5 kg rhubarb (for 3/4 L juice)
• 1 kg gelatin sugar (1:1)
• 1 stick cinnamon

Instructions

1. 1.

   Wash, trim, and finely chop the rhubarb. Cook it without sugar in a little water until tender, then strain through a kitchen towel-lined sieve and let cool (or steam‑extract). Measure 3/4 L of the cold rhubarb juice and combine with gelatin sugar and the cinnamon stick; stir and bring to a boil.

2. 2.

   Boil for 4 minutes while bubbling, remove the cinnamon stick, and immediately pour the hot gelée into pre‑washed jars. Seal tightly, place the lids on top for 15 minutes, then let cool. Flip the jars over and allow them to cool completely.