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
Ingredients
- 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)
Instructions
Step 1
Gather the ingredients.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.Step 3
Pour rhubarb into a fine sieve set over a large bowl. Let strain for 10 minutes. Do not force rhubarb through.Step 4
Measure 1 pint of the strained juice and place into a small pan.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.Step 6
Add gelatin to rhubarb juice in pan and heat gently until gelatin is completely dissolved. Do not boil.Step 7
Let cool for 10 minutes, then add Champagne and mix gently.Step 8
Divide between four glasses and chill for at least four hours.