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
Nutrition Facts (per serving)
175 Calories
0g Fat
32g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 175
% Daily Value*
Total Fat 0g 0%
Saturated Fat 0g 0%
Cholesterol 0mg 0%
Sodium 21mg 1%
Total Carbohydrate 32g 12%
Dietary Fiber 2g 7%
Total Sugars 27g
Protein 3g
Vitamin C 9mg 45%
Calcium 111mg 9%
Iron 0mg 2%
Potassium 369mg 8%
*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.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

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 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

Steps to Make It

  1. Gather the ingredients.

    Rhubarb and Champagne Jelly Recipe ingredients

    The Spruce / Cara Cormack

  2. 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.

    rhubarb, sugar and water in a pan

    The Spruce / Cara Cormack

  3. Pour rhubarb into a fine sieve set over a large bowl. Let strain for 10 minutes. Do not force rhubarb through.

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

    The Spruce / Cara Cormack

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

    strained rhubarb juice in a pan

    The Spruce / Cara Cormack

  5. Dissolve powdered gelatin in 3 tablespoons water - if using leaf gelatin, remove from warm water with fingers gently squeezing out any excess water.

    leaf gelatin on a plate

    The Spruce / Cara Cormack

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

    leaf gelatin in the rhubarb juice

    The Spruce / Cara Cormack

  7. Let cool for 10 minutes, then add 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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