Rhubarb jelly

    30 min

    A lovely way to use rhubarb! This jelly is delicious served with single cream that's lightly flavoured with rum.


    Dorset, England, UK
    7 people made this

    Serves: 6 

    • For the jelly
    • 1kg rhubarb, trimmed
    • 300ml water or other liquid
    • 225g granulated sugar
    • 2 teaspoons grated orange rind
    • 1 teaspoon cinnamon
    • 2 sachets gelatine, melted
    • To serve
    • single cream flavoured with dark rum

    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Combine rhubarb, water and sugar in a saucepan and cook until quite soft. Blend or liquidise rhubarb in a food processor and add grated orange rind, cinnamon and melted gelatine.
    2. Pour into a bowl and set aside, until firm. Serve with single cream that's flavoured with dark rum.

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