Recipe
RHUBARB AND RED WINE JELLY
Serves: 8
Preparation time: 20 minutes If they like it, it serves 8 otherwise
Cooking time: 10 minutes
Totaltime: 30 minutes
Ingredients
- 8 ounces rhubarb, cut into cubes
- 1-inch piece ginger root, peeled and sliced
- 2 ounces sugar
- 4 teaspoons lemon juice juice of 1 orange
- 1 1/2 cups red wine
- 2 tablespoons water
- 3 teaspoons unflavored gelatin
Preparation
-
In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
Boil and simmer for 10 to 15 minutes until rhubarb is tender.
Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.
main ingredients:
type of dish:
dessert
cuisine:
United-Kingdom
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Rhubarb compote
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Daniel boulud short ribs braised in red wine with celery duo
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Simple rhubarb fool
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Rhubarb cobbler
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