Real Recipes From Real Home Cooks ®

rhubarb and ginger jellies

(1 rating)
Recipe by
Jamallah Bergman
Atlanta, GA

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

  • 2 1/4 lb
    young rhubarb
  • 1 c
    caster (superfine)sugar
  • 2 oz
    fresh ginger root, finely chopped
  • 1 Tbsp
    powdered gelatin

How To Make rhubarb and ginger jellies

  • 1
    Cut 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.
  • 2
    Meanwhile,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.
  • 3
    Strain 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.

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