Don’t be tempted to press the rhubarb with a spoon when draining, or your jelly will become cloudy. Use the leftover pulp for muffins, crumble, or add to a smoothie.
RHUBARB AND PROSECCO JELLY RECIPE
Serves 8-10
5 cups chopped rhubarb in 2cm pieces
1 cup sugar
2 cups water or to cover
Jelly
8 leaves gelatin
1-2 cups prosecco
To serve
1 cup blueberries
- Lightly oil a 1-litre mould.
- Place the rhubarb, sugar and water into a large pot. Slowly bring to a simmer. When softened, take a few pieces out for garnish. Continue to cook the remainder until squishy. Place into a sieve over a large bowl and leave to drip through. Set the pulp aside.
- Soak the gelatin leaves in ½ cup water for 10 minutes.
- Measure the rhubarb liquid into a pot, making it up to 1 litre with prosecco. Place on to an element, bringing to a simmer.
- Squeeze the gelatin, add to the simmering juice and whisk until dissolved. Taste and add an extra ¼ cup sugar if desired.
- Pour the mixture into your mould and refrigerate overnight or for at least 6 hours.
- Before serving, tip the jelly out on to a serving platter. Fill the middle with a mixture of rhubarb and blueberries.
