Recipes
Rhubarb gin jellies
Made with tart fresh rhubarb and a kick of fruity gin liqueur, this elegant dessert is strictly for grown-ups!
Made with tart fresh rhubarb and a kick of fruity gin liqueur, this elegant dessert is strictly for grown-ups!
(2 votes)
Cook: 20 Mins
Serves: 4
Price: £1.47 per serving
Nutritional Information
Each 150g serving contains
Energy
1098kj
263kcal
1098kj
263kcal
13%
Fat
0.0g
0.0g
Low
0%
0%
Saturates
0.0g
0.0g
Low
0%
0%
Sugars
47.3g
47.3g
High
53%
53%
Salt
0.15g
0.15g
Low
3%
3%
of your reference intake.
Typical energy values per 100g:
732kj/175kcal
Typical energy values per 100g:
732kj/175kcal
Ingredients
5 leaves Dr. Oetker Platinum Grade Leaf Gelatine
300g Grower’s Selection Rhubarb, trimmed and chopped, plus 4 ribbons shaved with a veg peeler to serve (optional)
160g caster sugar
125ml Extra Special Rhubarb & Ginger Gin Liqueur
Method
1
Put the gelatine in a bowl of cold water and set aside.
2
Meanwhile, put the chopped rhubarb in a pan with the caster sugar and 225ml cold water. Heat on medium and simmer for 12-15 mins until the fruit begins to break down.
3
Pour the gin liqueur into a large measuring jug, then strain the rhubarb mixture through a sieve into the same jug. Use the back of a spoon to press out as much liquid as possible, then discard the pulp. You should end up with about 600ml in total.
4
Squeeze the excess water out of the gelatine, add it to the warm liquid in the jug and whisk until the gelatine dissolves completely. Divide between 4 small jelly moulds or deep ramekins. Chill in the fridge until set, for at least 2 hrs or preferably overnight.
5
To serve, remove the jellies from the fridge, then carefully dip the moulds or ramekins in hot water for 3 secs to release before turning out onto plates. Garnish with ribbons of rhubarb, twisted, if using.