Rhubarb & vodka jellies

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olive magazine

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Recipe by olive magazine

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1. Poach rhubarb in water with sugar until soft. Strain the liquid off into a jug and keep some of the rhubarb for serving. Warm the strained rhubarb liquid and stir in the softened gelatine sheets or powdered gelatine until dissolved. Stir in the vodka and Cointreau then strain into 4 glasses. Chill until set. Decorate with poached rhubarb.

162 kcalories, protein 3.4g, carbohydrate 28.2g, fat 0.1 g, saturated fat 0g, fibre 1.7g, salt 0.04 g

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• scootercooper

  15 January 2008

  scootercooper rated and commented on this recipe

  

  couldnt wait to try this one a perfect pudding for vodka pasta

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Ingredients

• 500g rhubarb
• 400ml water
• 100g caster sugar
• 4 sheets gelatine , soaked in cold water until soft or 1 sachet powdered gelatine
• 4 tbsp vodka
• 1 tbsp Cointreau

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Difficulty and servings

Serves 4

Preperation and cooking times

Cook 30 mins

Ingredients

• 500g rhubarb
• 400ml water
• 100g caster sugar
• 4 sheets gelatine , soaked in cold water until soft or 1 sachet powdered gelatine
• 4 tbsp vodka
• 1 tbsp Cointreau

162 kcalories, protein 3.4g, carbohydrate 28.2g, fat 0.1 g, saturated fat 0g, fibre 1.7g, salt 0.04 g

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