Jellied rhubarb & vanilla soup

Jellied rhubarb & vanilla soup

  • 1
  • 2
  • 3
  • 4
  • 5
(1 ratings)

By

Magazine subscription – 3 issues for £3

Cooking time

Prep: 40 mins Cook: 5 mins Plus overnight chilling

Skill level

Easy

Servings

Serves 6

This is a great way to cook rhubarb so that it retains structure and bite - plus it's a unique fruit jelly to serve up at a dinner party

Nutrition and extra info

Nutrition info

Nutrition per serving

kcalories
285
protein
1g
carbs
68g
fat
0g
saturates
0g
fibre
2g
sugar
66g
salt
0g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 500g forced rhubarb, trimmed at both ends
  • 400g white caster sugar
  • 1 vanilla pod, split, seeds scraped
  • glass of white wine
  • 1 piece peeled lemon zest
  • 3 gelatine leaves
  • clotted cream, to serve

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:

Method

  1. Very neatly cut the rhubarb into 5cm lengths, then cut each length into neat batons, about the size of thick matchsticks, and set aside.
  2. Tip the sugar, vanilla pod and seeds, wine and lemon zest into a wide pan and pour over 800ml cold water. Give everything a good stir to dissolve the sugar slightly, then set over a medium heat and gradually bring to boil, stirring occasionally. Turn up the heat to high so the syrup is boiling really fast, then turn off the heat and immediately stir in the rhubarb. Cover the pan with a plate or lid and leave to cool completely, then pour off 350ml of the syrup and reserve. Chill the remaining rhubarb and syrup.
  3. Soak the gelatine in cold water. Heat the reserved syrup in a small pan, then turn off the heat. Gently lift out the gelatine, give it a squeeze, then add it to the pan to dissolve in the syrup. Pour into 6 serving bowls, then put in the fridge and leave to set overnight.
  4. To serve, gently break up the jelly a little in each bowl, give the rhubarb a good stir, then use a slotted spoon to spoon an even layer of rhubarb into each bowl. Pour over some of the syrup and place a spoonful of clotted cream in the middle of each bowl to serve.

Recipe from Good Food magazine, March 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments

Show comments
A Girl Called Me's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Did mine in ramekins and turned it out so that it looked a bit smarter for a dinner party. Everyone loved it!

Questions

Tips