Strawberry Rhubarb Jelly

    20 min

    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.


    Cheshire, England, UK
    31 people made this

    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.

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