Rhubarb Jellied Dessert
Prep: 15min
|
Servings: 2
|
Cook: 20min
The oxalic acid in rhubarb binds calcium – therefore it is best to serve a glass of milk alongside, which balances this effect.
Ingredients
- 150 g red-fleshed rhubarb
- 200 ml red grape juice
- 2 tbsp sugar
- 3 sheets of red gelatin
Instructions
-
1.
Wash and trim the rhubarb, then cut into about 1 cm thick pieces.
-
2.
Combine the rhubarb with grape juice and sugar in a pot over medium heat; bring to a boil. Cover and simmer for about 10 minutes until tender.
-
3.
Meanwhile, soak the gelatin in plenty of cold water.
-
4.
Add the damp gelatin to the rhubarb mixture and stir until it has completely dissolved.
-
5.
Pour the jellied dessert into glasses or bowls and refrigerate for at least 3 hours until set.
