Rhubarb and Vodka Jellies Recipe

Try Angela Casley's jellies to get the party started

Rhubarb and vodka jellies. Picture / Babiche Martens.

There is an abundance of rhubarb growing in my garden. Each Sunday we are stewing rhubarb with apple to enjoy with our muesli during the week. Here, I have made a light jelly with a hint of vodka. (Feel free to alter the liquid to half water, half vodka). A fun finish to a meal before you all head out to dance the night away.

Makes 4

150g sugar
400g water
Peel of ½ orange
6 stalks rhubarb, cut into 2cm lengths
3 tsp gelatin
100ml vodka
1 cup lightly whipped cream

1. Place the sugar, water and orange peel into a pot. Slowly bring to a simmer to dissolve the sugar. Add the rhubarb cooking gently for 5 minutes or until the rhubarb is cooked but still holding its shape.

2. Pour into a sieve and strain off all the liquid and reserve.

3. Sprinkle the gelatin into ½ cup of the strained hot juice and stir to dissolve. Return to the remaining juice. Allow to cool for 15 minutes. Add the vodka.

4. In 4 glasses pour some juice, add a few bits of rhubarb, then juice and more rhubarb reserving a bit for garnish. Place into the fridge for at least 4 hours to set.

5. Before serving top with lightly whipped cream and a few pieces of rhubarb.

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