Rhubarb and Champagne Jelly Recipe

Name: Rhubarb and Champagne Jelly Recipe
Ingredients: 1lb 10oz/750g fresh rhubarb, washed, cut into 1"/2cm/ chunks; ½ cup/110g fine sugar; 2 pints/1 liter/ water; ½ pint/250ml Champagne; 3 tsp/10g or 6 sheets gelatin, soaked in a little warm water

Rhubarb and Champagne Jelly Recipe was pinched from <a href="http://britishfood.about.com/od/dessert/r/RhubarbJelly.htm" target="_blank">britishfood.about.com.</a>

"A Rhubarb & Champagne Jelly recipe is 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

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1lb 10oz/750g fresh rhubarb, washed, cut into 1"/2cm/ chunks

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½ cup/110g fine sugar

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2 pints/1 liter/ water

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½ pint/250ml Champagne

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3 tsp/10g or 6 sheets gelatin, soaked in a little warm water

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