A Rhubarb & Champagne Jelly recipe is a quick and simple, yet sophisticated dessert. Though Rhubarb is more often thought of as an ingredient of "nursery food" in puddings, here it shines as a delicate jelly with Champagne. The Rhubard and Champagne Jelly recipe is adapted from Mrs. Beetons recipe for Rhubarb Jelly from her famous tome, Mrs. Beeton's Book of Household Management.
- 1 pound 10ounces/750 grams fresh or frozen rhubarb (cut into 1 inch/2 centimeter chunks)
- 1/2 cup/110 grams fine sugar
- 2 pints/1 liter water
- 1/2 pint/250 milliliters Champagne
- 3 teaspoons/10 grams (or 6 sheets) gelatin (soaked in a little warm water)
Gather the ingredients.
Place the rhubarb in a non-aluminum pan, add the sugar and water and bring gently to the boil. Simmer for 20 minutes then remove from the heat and leave until completely cold.
Pour the rhubarb into a fine sieve set over a large bowl. Leave the juice to drip for 10 minutes. Do not force the rhubarb through.
Measure 500 milliliters/1 pint of the strained juice and place into a small pan.
Dissolve the powdered gelatin in 3 tablespoons water - if using leaf gelatin, remove from the warm water with your fingers gently squeezing away any excess water.
Add the gelatin to the rhubarb juice in the pan and heat gently until the gelatin is completely dissolved. DO NOT BOIL.
Leave to cool for 10 minutes then add the Champagne and mix gently.
Divide between four glasses and chill for at least four hours.
Serve with Amoretti or tiny biscuits. The cooked rhubarb can be used in a pie or a crumble.