Rhubarb and Cinnamon Jelly

Rhubarb and Cinnamon Jelly


1 person made this

About this recipe: A tasty tea-time treat.

deriboy London, England, UK

Serves: 4 

  • 450g (1/2 lb) rhubarb, trimmed and chopped
  • 120ml (4 fl oz) orange juice
  • granulated sugar to taste
  • 1/2 teaspoon ground cinnamon
  • 1 packet orange jelly

Prep:10min  ›  Cook:20min  ›  Extra time:2hr chilling  ›  Ready in:2hr30min 

  1. Cut the rhubarb into chunks and stew in the orange juice until soft.
  2. Make the jelly in 150ml (1/4 pint) of boiling water. Add stewed rhubarb to make jelly up to 600ml (1 pint). Mix in cinnamon. Set aside in the fridge to set.
  3. Serve with custard, ice cream or creme fraiche.


If fresh rhubarb is not in season use a large tin of rhubarb.

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