Ingredients

Features

Description

Preheat oven to 180 °. Cut the rhubarb into pieces of 2-3 cm and place in a large fire-resistant glass or ceramic dish. Add the powdered sugar, cinnamon, juice and zest of one orange, water. Cover with a lid or foil and place for 1 hour in the oven. Then remove and strain through a sieve. The resulting syrup, pour the orange juice so that the total liquid volume was equal to 900 ml. Prepare gelatin, as indicated on the package. Molds for jelly grease with vegetable oil and place briefly upside down to excess oil glass. The syrup is put in a water bath over medium heat, bring to a boil and remove from heat quickly. Add the hot syrup gelatin. Stir until thick, pour in the prepared form and place in the refrigerator for 5 hours. When the gel hardens, wrap shape soaked in hot water with a cloth slightly warmed to the wall — so it will be easier to remove the jelly. Then tilt the form of a plate, and once or twice vigorously shake. Spread the jelly on the ice-cream bowls and serve with vanilla ice cream or whipped cream.

Translated by site: wday.ru