Rhubarb and Cinnamon Jelly
2 hours 30 min
A tasty tea-time treat.
2 people made this
Ingredients
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
Method
Prep:10min ›
Cook:20min ›
Extra time:2hr chilling ›
Ready in:2hr30min
- Cut the rhubarb into chunks and stew in the orange juice until soft.
- 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.
- Serve with custard, ice cream or creme fraiche.
Tip
If fresh rhubarb is not in season use a large tin of rhubarb.
