rhubarb and ginger jellies
(1 rating)
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You'll have friends wondering how you made this wonderful jellies as it sends their taste buds tingling.
(1 rating)
yield
5 to 6
Ingredients For rhubarb and ginger jellies
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2 1/4 lbyoung rhubarb
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1 ccaster (superfine)sugar
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2 ozfresh ginger root, finely chopped
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1 Tbsppowdered gelatin
How To Make rhubarb and ginger jellies
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1Cut the rhubarb into 3/4 inch chunks and place in a pan with the sugar and ginger. Pour in 2 cups water and bring to the boil. Reduce the heat, cover and simmer gently for 10 minutes,until the rhubarb is very soft and pulpy.
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2Meanwhile,sprinkle the gelatin over 2 tbsp cold water in a small heatproof bowl. Leave to stand, without stirring, for 5 minutes,until the gelatin has become sponge like in texture. Set the bowl over a small pan of hot water and simmer,stirring occasionally, until the gelatin is dissolved completely into a clear liquid. Remove from the heat.
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3Strain the cooked rhubarb through a fine sieve into a bowl. Stir in the dissolved gelatin until thoroughly mixed. Leave to cool slightly before pouring into serving glasses. Chill at least 4 hours or overnight,until set.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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