How to cook rhubarb jelly?

For those who love jelly and rhubarb, we offer to prepare a wonderful elixir. Sweet drink with sour notes will please both adults and children.It is not difficult to prepare it, the most important thing is to observe the correct proportions of starch, water and rhubarb. In this article we will explain how to make a delicious and healthy rhubarb kissel.

Approximate time to full readiness - 50 minutes. The amount of active cooking time is within 25 minutes. The spent funds are minimal. Calories per 100 g - 34 kcal. Cooking based on 4 servings. To make jelly you will need:

• starch - 1.5 tbsp. spoons;
• sugar - 100 grams (can be changed depending on personal preferences);
• rhubarb - 500 grams;
• water - 1 liter;
• strawberries - 1 glass.

In the spring, you can often find rhubarb at fairs and store shelves. In this regard, we propose to cook jelly from fresh vegetables. But if you want to boil this wonderful drink in the cold season, you can do this by freezing rhubarb in advance. In this case, the jelly will be exactly the same volatile and useful. You can not even distinguish the jelly from fresh rhubarb and frozen. Let's first get acquainted with the method of cooking jelly from fresh vegetable stems.

The cooking steps will be as follows.

• The stems should be well washed under running water, remove the coarse skin (the easiest way to do this with a knife, carefully cut off the skin with thin tapes).
• Cut the peeled rhubarb into small strips or cubes. Fold the chopped vegetable into the pan. Then pour sugar so that it completely covers the vegetable. The amount of sugar you add depends on your preferences. An average of 100 grams of sugar is enough. Rhubarb is a vegetable, the properties of which can be attributed to the presence of acid, so if you put more sugar than in the recipe, it will not be worse. In addition, if you are cooking rhubarb jelly for the first time, add sugar to the norm, and then, in the cooking process, try the taste of the drink. If you feel a sour taste that you don’t like, just add more sugar.
• Carefully wash my strawberries, remove the stalks and all sorts of leaves. Next, cut it in half. We put in a separate container.
• The next step is to fill the sliced ​​rhubarb and half a glass of strawberries with cold mineral water and put on the fire. It is recommended to take exactly mineral water so that there are no bad impurities in the drink. Of course, you can simply boil water from the tap beforehand. The sugar will start to melt, and the rhubarb will become soft. After the liquid begins to boil, immediately remove the pan from the heat.

• Next, put the hot pot on the windowsill or table (in a cool place) and give the jelly time to brew and cool. When the drink becomes warm, it is necessary to strain the liquid with gauze.
• We take rhubarb and strained strawberries, turn them into puree with a blender or fork. There will be no problems with this, because during the cooking process the vegetable and the berry became quite soft.
• Next, take a clean container. Pour there a little liquid and pour out the starch according to the recipe. I advise you to use exactly potato starch. If you like thick jelly, which you can eat with a spoon, then increase the amount of this ingredient. If you use 1.5 tbsp. spoons of starch as a prescription, then you can drink the drink. With this amount of additive, the jelly will not harden to a jelly consistency and will be more liquid. In rhubarb puree, add diluted liquid with starch, and then pour out the remaining decoction.
• Return the pan to the fire, adding the remaining strawberries. This item is carried out if we want to get pieces of berries in the drink. Be sure to ensure that the fire was minimal. Bring to a boil and remove from heat. In this case, the broth should not boil.
• Then again put cool pudding.If you like to use it hot, then immediately pour into cups and glasses.

Rhubarb kissel can be cooked with all sorts of different additives: berries, fruits, nuts, raisins. This combination will give the drink a special taste and pleasant aroma. We all remember kissel from childhood. Warm, enveloping, volatile, pleasantly smelling drink, which children love so much. Today you can buy on the shelves of all kinds of kissel shops. However, the most pleasant thing is to cook it at home for your loved ones.

Many people think that it is better to brew drinks themselves than to buy in stores. At home we know exactly what products we use, what we put. This is a definite plus, because the jelly from the store is made incomprehensibly from which, and the composition is better not even to read. Homemade jelly fresh and made with love, what you will not find on the shelves of supermarkets. However, people rarely think about the benefits of rhubarb pudding.

Rhubarb is a green vegetable, which means it has a lot of useful vitamins and trace elements, as in other similar products. It reduces heat well during a cold or a viral illness. In addition, it has a tonic and preventive effect. The best time for rhubarb is spring. He reaches his maturity, is filled with important elements. At this time, the vegetable can be well used during beriberi.

Rhubarb petioles, which are directly put in jelly, positively affect the entire cardiovascular system of the body. Useful properties in them reduce the risk of heart attack, as well as prevent the occurrence of other heart problems. It is worth noting that rhubarb and dishes made from it, are able to resist the occurrence of cancer cells. Special elements of polyphenols are responsible for this function.

In addition, rhubarb contains vitamins such as ascorbic acid and all the components of the B vitamins. Less commonly, rhubarb root is used in cooking. Since ancient times, this part of the vegetable is used as prevention and treatment of various diseases associated with the intestines. It is also a great way to prevent constipation. The rhubarb kissel will also be useful for those who watch their figure.

This vegetable is very low-calorie: 100 g of the product is only about 21 kcal. If you cook the jelly without adding sugar, and put a sweet berry or raisins, it will be a great drink for losing weight. In addition, the acid that is contained in the vegetable, kills harmful bacteria. Also, foods are digested faster, and metabolism accelerates.

Vegetable normalizes water balance by retaining the right amount of fluid in the body. Rhubarb drink is especially recommended for people suffering from diseases of the intestine or stomach. It is used as a supplement to the choleretic drug. If you drink a fairly large amount of jelly from rhubarb, then it can act as a laxative. By consuming the drink in small doses, but systematically, you can stabilize the work of the gastrointestinal tract.

In addition, rhubarb is widely used in medicine. Parts of this vegetable are used in the manufacture of various drugs and medicines. In particular, the plant extract is present in medications to improve appetite and prevent psoriasis. It is necessary to take into account the consistency of the jelly. It is rather viscous and soft. When the drink gets into the throat, an enveloping effect appears. It is useful for laryngeal diseases, stomach ulcers or gastritis. Most importantly, after boiling, rhubarb does not lose its positive properties. All vitamins and trace elements are preserved. And in conjunction with the strawberries get a real healing cocktail.

Like any vegetables, even hand-grown vegetables, rhubarb has negative properties.Not recommended for people who suffer from diseases of the gallbladder, gout, rheumatism. Rhubarb in any form is contraindicated for pregnant and lactating women. You should not use it and those who are sick with urolithiasis. Almost all contraindications of rhubarb are related to the fact that it contains acids that can irritate the stomach and intestinal microflora. This does not mean that it can not be used at all. Even necessary, but in moderation.

When the jelly is cooked on the basis of rhubarb, the harm is reduced because the vegetable is boiled and the amount of acid decreases. Also, you should not use rhubarb drink to those who are prone to eating disorders and allergies. Taking into account the presence of oxalic acid, you should not eat leaves and stems of vegetables. This applies to people who suffer from kidney and liver problems, as well as diarrhea.

Rhubarb kissel was prepared by people from ancient times. Even then, they knew about its medicinal properties. In the preparation of jelly is very simple and will not take too much of your time. We advise you to add strawberries, which will bring an unusually pleasant smell and rich taste to the drink. This mixture is not only a sweet drink, but also a health facility for your body.

To learn how to cook jelly from rhubarb, cherry and strawberry, see the next video.