Rhubarb and Orange Jellies
Member recipe

Rhubarb and Orange Jellies

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Servings

Serves 10

Tangy, refreshing, moreish

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Ingredients

  • 500g Rhubarb
  • 400ml orange juice/water *
  • 100g sugar
  • sheet gelatine

Method

    1. * You can vary the proportion of orange juice to water depending on preference. I generally do 300ml orange 100ml water or you could add a splash of cointreau. Just make sure that the liquid is no more than 400ml all together
    2. Chop the rhubarb and place in a pan with the liquid. Bring to a simmer and poach with lid on for about 20 minutes or until rhubarb is soft and starting to fall apart. Set a seive over a measuring jug and pour the rhubarb through the seive to collect the juice.
    3. Measure the juice. I find that this quantity usually gives me 3/4 pint of juice. read the instructions on the pack of the gelatine. The gelatine I use needs 3 sheets to set this quantity of juice. Soak the gelatine in cold water to soften.
    4. While the rhubarb liquid is still fairly hot, drain the gelatine and add to the rhubarb. Stir until melted and combined.
    5. Pour into glasses and leave to set. I use little shot glasses to make about 10 little jellies for tea parties.
    6. The pulp left in the seive is excellent for making into rhubarb crumble. I like to make little ones in ramekins to serve alongside the jellies and rhubarb ripple ice cream as part of a rhubarb assiette.

Comments, questions and tips

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debsywebsydoodah
1st May, 2011
The pulp left over makes a nice crumble. I often do mini ones in little ramekins to serve alongside the jellies with other rhubarb mini desserts.
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