Rhubarb jelly #2

Put the gelatine in cold water for 5 minutes.

Add the boiling water, lemon juice and sugar.

Stir on low heat to dissolve the gelatin and sugar.

Let cool.

Add the rhubarb and put in an oiled pan.

Put in the fridge until firm.


125 ml of sugar

45 ml of cold water

250 ml of boiling water

60 ml of lemon juice

500 ml of rhubarb, cooked

1 envelope of gelatin