Rhubarb & vodka jellies

Rhubarb & vodka jellies

5

(3 ratings)

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Cooking time

Cook: 30 mins Ready in 30 mins plus setting

Skill level

Easy

Servings

Serves 4

You and your guests will be tickled pink with this colourful, creative dessert

Nutrition and extra info

Nutrition info

Nutrition

kcalories
162
protein
3.4g
carbs
28.2g
fat
0.1g
saturates
0g
fibre
1.7g
sugar
-
salt
0.04g
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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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Method

  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.

Recipe from olive magazine, March 2007

BBC GoodFood Magazine

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kiwi-abroad's picture
kiwi-abroad03:26, 12th Oct, 2012

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?

jdewell's picture
jdewell10:37, 5th Aug, 2011
5

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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