Rhubarb kissel with strawberries

Kissel in the heat replaces a light snack. Thanks to rhubarb, it has a sour taste. It is recommended to refrigerate. Strawberries - for color and flavor. You can “whiten” with cream - you get a full-fledged dessert.

Ingredients

• rhubarb 300 g
• strawberry 100 g
• water 800 g
• cherry syrup 3 art. l.
• sugar taste
• potato starch 2 tbsp. l.

Directions

1. 1. Wash the rhubarb, and cut it into slices.
2. 2. Place in a bowl and chop the strawberries.
3. 3. Fill with water (0.5 l).
4. 4. Bring to a boil, let boil for 2-3 minutes, and turn off.
5. 5. Let it brew until a rich bright color.
6. 6. Strain, and add syrup or sugar to taste.
7. 7. Separately, dilute starch in warm water.
8. 8. Put a saucepan with a drink on the fire and pour in the starch, stirring.
9. 9. Brew jelly, turn off, cool.
10. 10. You can immediately pour it into cups.