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.
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Method Prep:15min › Cook:5min › Ready in:20min
Combine rhubarb and sugar in a large saucepan. Stir in water.
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.
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.