Rhubarb and Champagne Jelly Recipe

Rhubarb and Champagne Jelly Recipe

The Spruce / Cara Cormack

Prep: 40 mins
Cook: 25 mins
Chill: 4 hrs
Total: 5 hrs 5 mins
Servings: 4 servings

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.

Ingredients

  • 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)

Steps to Make It

  1. Gather the ingredients.

    Rhubarb and Champagne Jelly Recipe ingredients

    The Spruce / Cara Cormack

  2. 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.

    rhubarb, sugar and water in a pan

    The Spruce / Cara Cormack

  3. 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.

    Pour the rhubarb into a fine sieve set over a large bowl

    The Spruce / Cara Cormack

  4. Measure 500 milliliters/1 pint of the strained juice and place into a small pan.

    strained rhubarb juice in a pan

    The Spruce / Cara Cormack

  5. 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.

    leaf gelatin on a plate

    The Spruce / Cara Cormack

  6. Add the gelatin to the rhubarb juice in the pan and heat gently until the gelatin is completely dissolved. Do not boil.

    leaf gelatin in the rhubarb juice

    The Spruce / Cara Cormack

  7. Leave to cool for 10 minutes then add the Champagne and mix gently.

    champagne added to rhubarb mixture

    The Spruce / Cara Cormack

  8. Divide between four glasses and chill for at least four hours.

    Rhubarb and Champagne Jelly Recipe

    The Spruce / Cara Cormack

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