|Nutrition Facts (per serving)|
|Amount per serving|
|% Daily Value*|
|Total Fat 0g||0%|
|Saturated Fat 0g||0%|
|Total Carbohydrate 32g||12%|
|Dietary Fiber 2g||7%|
|Total Sugars 27g|
|Vitamin C 9mg||45%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
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 rhubarb, cut into 1-inch chunks
1/2 cup fine sugar
2 pints water
1/2 pint Champagne
3 teaspoons gelatin, soaked in warm water
Gather the ingredients.
Place rhubarb in a non-aluminum pan, add sugar and water and bring gently to the boil. Simmer for 20 minutes then remove from heat and let cool.
Pour rhubarb into a fine sieve set over a large bowl. Let strain for 10 minutes. Do not force rhubarb through.
Measure 1 pint of the strained juice and place into a small pan.
Dissolve powdered gelatin in 3 tablespoons water - if using leaf gelatin, remove from warm water with fingers gently squeezing out any excess water.
Add gelatin to rhubarb juice in pan and heat gently until gelatin is completely dissolved. Do not boil.
Let cool for 10 minutes, then add Champagne and mix gently.
Divide between four glasses and chill for at least four hours.