Good Housekeeping//Hearst Owned

Fizzy rhubarb jellies

Name: Fizzy rhubarb jellies
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 6
Ingredients: 650 g (1lb 7oz) rhubarb - the pinker the better; 225 g (8oz) caster sugar; 7 gelatine leaves - we used Costa brand; 200 mL (7fl oz) fizz - such as prosecco or Champagne; Double cream, to serve

Simple and divine, these jellies are a pudding you’ll want to serve time and time again.

By The GH Kitchen TeamPublished: 06 March 2013

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Preparation Notes: plus cooling and setting

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Yields:

Prep Time:

25 mins

Cook Time:

20 mins

Total Time:

45 mins

Cal/Serv:

180

Ingredients

650 g (1lb 7oz) rhubarb - the pinker the better
225 g (8oz) caster sugar
7 gelatine leaves - we used Costa brand
200 ml (7fl oz) fizz - such as prosecco or Champagne
Double cream, to serve

Directions

1. Step 1
  Cut rhubarb into rough 2.5cm (1in) pieces. Put into a large pan with the sugar and 600ml (1 pint) water. Bring to the boil, stirring occasionally, then bubble gently (without stirring) for 15min.
2. Step 2
  Meanwhile, put a fine sieve over a large measuring jug. When the rhubarb is ready, carefully pour it into the sieve and allow the liquid to drip in to the jug (don't push down on the rhubarb). Leave for 10min. Discard rhubarb.
3. Step 3
  You should have about 600ml (1 pint) rhubarb liquid - if you have less, make it up with water. Pour liquid into a large clean pan. Keeping the pan off the heat, lay on gelatine leaves and allow to sit, stirring occasionally, for 5min - the leaves will soften.
4. Step 4
  Put pan over gentle hob heat and heat mixture, stirring, until the gelatine dissolves (the mixture may go cloudy). Take off the heat and add fizz. Transfer back to the jug, then divide among six wine glasses. Cool, then chill until set - at least 5hr.
5. Step 5
  To serve, top each jelly with a little cream. Serve with our Easy Amaretti Biscuits.

Per Serving:

Calories: 180
Total carbs: 42 g
Sugars: 42 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time