Rhubarb and vodka jellies
- Preparation and cooking time
- Total time
- + setting
- Easy
- serves 4
Skip to ingredients
- 500g rhubarbchopped
- 400ml water
- 100g caster sugar
- gelatine sheets or or 1 sachet powdered gelatine
- 4 tbsp vodka
- 1 tbsp Cointreau
Nutrition: per serving
- kcal0
- fat0g
- saturates0g
- carbs0g
- sugars0g
- fibre0g
- protein0g
- salt0g
Method
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.
