Rhubarb and vodka jellies

  • serves 4
  • Easy

A very grown-up dessert, these brightly coloured poached rhubarb and vodka or Cointreau jellies look great and taste delicious. They are perfect for a fun gathering or party.



  • rhubarb 500g, chopped
  • water 400ml
  • caster sugar  100g 
  • gelatine sheets or or 1 sachet powdered gelatine
  • vodka 4 tbsp
  • Cointreau 1 tbsp


  • Step 1

    Poach the rhubarb in the water with the caster sugar until soft. Strain the liquid off into a jug. Keep some of the rhubarb for serving.

  • Step 2

    Warm the strained rhubarb liquid and stir in the softened gelatine sheets or powdered gelatine until dissolved. Stir in the vodka and Cointreau, then strain into 4 glasses. Chill until set. Decorate with some of the poached rhubarb.