Rhubarb Jelly

1:56 am on 14 November 2006


Roughly cut rhubarb and boil, barely covered with water, in a covered saucepan. Simmer for 15 mins.

Let cools and pass through a sieve or if you are so inclined, through a couple of layers of muslin.

The only way to get a clear jelly is to let is pass through muslin without pressing the contents. Just let it drip!

Make jelly with packets of lemon jelly using the usual proportions on the packet and set in fridge.

Suggested wines to compliment this recipe



St. Clair Doctors Creek Res. Noble Riesling '05

Forrest Estate Late Harvest Riesling '05

Jackson Estate Botrytis '06

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