Summary

Ingredients

• 500 g rhubarb
• 250 ml water
• 100 g suar
• 1 packet powder for red fruit jelly with sago (cherry flavor)
• 50 grams sugar
• 6 tablespoon water, cold

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Instructions

1. Peel off the rhubarb, wash, cut into 2 cm long pieces, put in a saucepan with the water and sugar, bring to the boil and cook over a low flame until it disintegrates.
2. Mix the red fruit jelly with the sugar and the water, mix with the rhubarb, leave to swell over a low flame (stir frequently during the cooking time).