Rhubarb and Champagne Jelly Recipe

Rhubarb and Champagne Jelly Recipe

A Rhubarb and Champagne Jelly Dessert Recipe that is quick and simple, yet sophisticated.
  • Preparation:
  • Cooking:
  • Total:
  • Serves: 4 persons



  1. Step 1

    Gather the ingredients.
  2. Step 2

    Place rhubarb in a non-aluminum pan, add sugar and water and bring gently to the boil. Simmer for 20 minutes then remove from heat and let cool.
  3. Step 3

    Pour rhubarb into a fine sieve set over a large bowl. Let strain for 10 minutes. Do not force rhubarb through.
  4. Step 4

    Measure 1 pint of the strained juice and place into a small pan.
  5. Step 5

    Dissolve powdered gelatin in 3 tablespoons water - if using leaf gelatin, remove from warm water with fingers gently squeezing out any excess water.
  6. Step 6

    Add gelatin to rhubarb juice in pan and heat gently until gelatin is completely dissolved. Do not boil.
  7. Step 7

    Let cool for 10 minutes, then add Champagne and mix gently.
  8. Step 8

    Divide between four glasses and chill for at least four hours.