Rhubarb jelly
4 servings
30 minutes
Rhubarb jelly is an exquisite dessert of German cuisine, featuring a refreshing sweet-sour taste with subtle nutty notes. The origins of this dish date back centuries when rhubarb was valued for its medicinal properties. Combined with lemon zest, it gains a bright tartness, while sugar softens its natural bitterness. Gelatin gives it a delicate texture, and almonds add sophistication. This dessert is perfect for summer evenings, refreshing and delighting with its light, airy flavor. It is often served with milk jelly or fruit sauce, making it even richer and more harmonious. An ideal conclusion to a meal that can surprise and please guests.
1
Cut the prepared rhubarb into pieces, add lemon zest, and boil in boiling water (500 g), then add sugar, bring to a boil again, and strain.
- Rhubarb: 500 g
- Lemon: 1 piece
- Sugar: 125 g
2
Dissolve the pre-soaked, swollen gelatin in the obtained broth by heating, add the cooked rhubarb and chopped almonds.
- Gelatin: 15 g
- Rhubarb: 500 g
- Almond: 50 g
3
Pour the prepared jelly into a dish or vase, previously rinsed with cold water, and let it cool.
4
Pour milk jelly or sweet sauce (berry, fruit, vanilla) over the set jelly.