Recipes with EVS. approx. 50 g red jelly
Desserts (cold) EVS. approx. 50 g red jelly Potato flour Rhubarb stalks ...
Cut the rhubarb into small pieces and steam them in water with sugar and vanilla sugar. Stir the potato flour with 1 tablespoon of water and stir in. Taste it and let the rhubarb root cool.
Find a transparent glass bowl and put a layer of rhubarb red in the
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