red fruit jelly

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Directions

1. 1

   Clean, wash and cut the rhubarb into small pieces. Wash and clean the berries. Simmer rhubarb in cherry juice for about 5 minutes, add 275 ml water, bring to the boil briefly. Stir 100 ml water, sugar and pudding powder until smooth. Stir into the boiling liquid, bring to the boil again.

2. 2

   Remove from the heat, fold in prepared berries, sweeten if necessary, allow to cool. Fill up portion by portion. Serve with vanilla sauce. Wrap small meringue cases separately for decoration

Nutrition Facts

KCAL
290 kcal

CARBS
54 g

FATS
5 g

PROTEINS
5 g