Jelly from rhubarb

1. Boil water, add sugar and mix until completely dissolved. 2. The rinse is washed out, n Ingredients:

• rhubarb stems - 300 grams
• sugar - 200 Grams
• water - 400 milliliters
• white dry wine - 100 milliliters
• gelatin - 42 Grams

Instructions

1. Boil water, add sugar and mix until completely dissolved. 2. Rinse the rinse, cut into medium pieces, put in syrup and boil until soft. The mixture is filtered through a small sieve and a linen towel. Slightly cool, pour the wine and pour gelatin 3. Heat the broth in a water bath and let the gelatin dissolve, but do not boil. 4. Remove from heat, fill in the molds, allow to cool to room temperature and place to freeze in the refrigerator.

Servings: 4