|Kissel from rhubarb|
Chubby rhubarb cut into pieces 1-2 cm long, boil them in water until softening, then decoction is drained, and the rhubarb is wiped.In the broth add sugar, zest (lemon or orange), removed in the form of tape, bring to a boil and filter. Puree is combined with broth, brought to a boil, injected starch, diluted with cold water and again brought to a boil. You can cook jelly and without peel.
For 1 kg of jelly: rhubarb 150-200 g, sugar 4 tbsp. spoons, starch 4 teaspoons, zest (lemon or orange) 5 g, water 3 1/5 tbsp.