2 Ingredient Rhubarb Jelly
Preparation time: 20 minutes + 4-6 hours chilling | Serves: 4-6 people
If you’ve recently poached a whole bunch of rhubarb and are wondering what to do with the liquid, I’ve got the perfect recipe for you.
I can’t say I was the biggest fan of jelly growing up. I remember slurping it out of little plastic moulds that you got in candy stores, but the texture didn’t appeal much. As I grew older, gelatin was something I used to set cheesecakes and panna cotta, not jellies. However while looking for rhubarb recipes, I came across someone ingeniously using the leftover liquid from poached rhubarb and transforming it into the pretties, pinkest, wobbliest creation - and my heart was set on recreating it.
Apart from possibly being the loveliest thing you'll ever make, this jelly is a clever way to reduce food waste in your kitchen and as a bonus, you get a dessert out of it - double the benefit, double the fun.
How to make my 2 ingredient Rhubarb Jelly -
There is a pre-requisite to this recipe, and that is to make poached rhubarb. Now what you do with that rhubarb is up to you, however I do have a rhubarb compote recipe which will yield 500mls of the liquid required for this rhubarb jelly recipe which you can find here >
The natural juices from the rhubarb along with sugar used for poaching turn it into a delicate, almost floral syrup that transforms into an incredible jelly. The vibrant pink colour intensifies as it sets, and topped with poached rhubarb, compote or whipped cheesecake/ cream, it makes for a delightfully light yet fulfilling dessert that tastes just as good as it looks.
Check out the recipe notes for more details and tips.
Ingredients
500 ml poached rhubarb liquid
10gms gelatin (I use powdered)
Poached rhubarb, rhubarb compote or cream - to serve
Method
Bloom 10gms of gelatin in 2 tbsps. of cold water for 5 minutes.
Reheat the poached rhubarb liquid until barely simmering (it shouldn’t boil).
Take off the heat and stir in the bloomed gelatin until dissolved.
Strain the liquid, pour into moulds of your choice and refrigerate for 4-6 hours (or overnight) until set.
Serve with your choice of toppings or enjoy by itself.
Swaps, Serves & Storage
What fruit can I use instead of rhubarb?
You can also use liquid leftover from poaching stone fruits like plums and peaches, oranges or blood oranges. The sugar levels might need to be adjusted in the poaching liquid depending on the fruit.How do I get a clear jelly?
Strain the liquid a few times to get rid of all the fruit and lumps of gelatin if there are any.What can I set the jelly in?
You can set the jelly in an air tight box and cut it into squares or spoon it out to serve. I set mine in these coupe glasses which turned out to be the perfect moulds. There was enough jelly for 5 glasses filled halfway (refer to image above).How long can I store the rhubarb jelly for?
You can store the jelly for up to 5 days in the fridge.
Check out my other fruit recipes -
