Rhubarb gin jellies

Rhubarb gin jellies

Made with tart fresh rhubarb and a kick of fruity gin liqueur, this elegant dessert is strictly for grown-ups!

, 03 March 2020

(1 vote)

Rhubarb gin jellies
  • Cook: 20 Mins
    plus cooling and chilling

  • Serves: 4

  • Price: £1.47 per serving

Nutritional Info
Each 150g serving contains
  • Energy

    1098KJ

    263KCAL

    13%
  • Fat

    0.0g

    low

    0%
  • Saturates

    0.0g

    low

    0%
  • Sugars

    47.3g

    high

    53%
  • Salt

    0.15g

    low

    3%
of your reference intake.
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
  • Put the gelatine in a bowl of cold water and set aside.

  • 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.

  • 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.

  • 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.

  • 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.