Strawberry Rhubarb Jelly

Strawberry Rhubarb Jelly


13 people made this

About this recipe: When rhubarb is in season, these light and fruity jelly cups are a lovely way to end a meal. Make in individual glasses for a pretty presentation, and top with whipped cream. If rhubarb isn't in season, use tinned rhubarb or even a rhubarb compote.

sweettooth Cheshire, England, UK

Serves: 6 

  • 450g rhubarb, sliced into 1cm pieces
  • 75g sugar
  • 225ml water to cover
  • 1 packet strawberry flavoured jelly
  • whipped cream, to serve
  • 6 fresh strawberries, to garnish

Prep:15min  ›  Cook:5min  ›  Ready in:20min 

  1. Combine rhubarb and sugar in a large saucepan. Stir in water.
  2. Cook over medium heat until mixture comes to the boil, stirring frequently, then continue to boil for 2 minutes. Remove from heat. Add powdered jelly, and stir until completely dissolved. Pour evenly into 6 dessert glasses.
  3. Refrigerate the jelly for 3 hours or until firm. When ready to serve, top each glass with a spoonful of whipped cream. Finally, top each with a strawberry.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate