Rhubarb & vodka jellies

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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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• craig.skelton2007

  01 February 2009

  craig.skelton2007 commented on this recipe

  Instead of rhubarb i used apple and it worked really well

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• Gill

  29 June 2010

  Gill rated and commented on this recipe

  

  Very easy and tasty

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• JOOLES

  24 August 2010

  JOOLES commented on this recipe

  Could i use 500grms of Blueberries instead of %500grms of Rhubarb?

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• Jan Dewell

  05 August 2011

  Jan Dewell rated and commented on this recipe

  

  Lovely taste my friends loved it. I left out the cointreau put a bit more vodka!!! Tastes and looks great at a dinner party I serve them with individual rhubarb crumbles for a friend who likes rhubarb.

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• Kiwi Judi

  12 October 2012

  Kiwi Judi commented on this recipe

  As always, the recipe writer (both BBC & Olive do the same thing)does not take into account the fact that gelatine quantities need to be exact. Some countries ONLY sell powdered. i.e. what is 1x UK sachet? 8g, 10g or 12g or 3 teaspoons or what?

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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

Preparation 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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