Rhubarb and Champagne Jelly Recipe
A Rhubarb and Champagne Jelly Dessert Recipe that is quick and simple, yet sophisticated.
- Serves: 4 persons
- 1pound 10ounces/750 grams fresh or frozen rhubarb (cut into 1 inch/2 centimeter chunks)
- ½cup/110 grams fine sugar
- 2pints/1 liter water
- ½pint/250 milliliters Champagne
- 3teaspoons/10 grams (or 6 sheets) gelatin (soaked in a little warm water)
Step 1Gather the ingredients.
Step 2Place 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.
Step 3Pour rhubarb into a fine sieve set over a large bowl. Let strain for 10 minutes. Do not force rhubarb through.
Step 4Measure 1 pint of the strained juice and place into a small pan.
Step 5Dissolve powdered gelatin in 3 tablespoons water - if using leaf gelatin, remove from warm water with fingers gently squeezing out any excess water.
Step 6Add gelatin to rhubarb juice in pan and heat gently until gelatin is completely dissolved. Do not boil.
Step 7Let cool for 10 minutes, then add Champagne and mix gently.
Step 8Divide between four glasses and chill for at least four hours.