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Rhubarb, strawberry and gin jelly recipe
Rhubarb, strawberry and gin jelly recipe
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Prep Time:
60 minutes
Cook Time:
10 minutes
Total Time:
70 minutes
Impress guests with a stunning rhubarb, strawberry, and gin jelly dessert.
Ingredients:
  • 500g rhubarb
  • 215.00 gm caster sugar
  • 86.63 gm orange juice
  • 4.40 gm vanilla extract
  • 12 gelatine leaves (see note)
  • 82.50 ml gin
  • 250g strawberries, hulled, thickly sliced
  • Strawberries, to serve
  • 107.50 gm caster sugar
  • 600ml pure cream
  • 6 gelatine leaves (see note)
  • 8.80 gm vanilla extract
  • Pink food colouring
Instructions:
  • In a large saucepan over high heat, combine rhubarb, sugar, orange juice, vanilla, and 3 cups of water. Stir constantly for 2 minutes until sugar dissolves. Bring to a boil, then reduce heat to low and cook for 5 minutes until rhubarb is soft. Strain mixture through a fine sieve lined with clean Chux cloth or muslin over a heatproof bowl. Let it sit for 5 minutes without pressing down on the rhubarb. Discard solids before proceeding.
  • Soak gelatine leaves in cold water until softened. Squeeze out excess liquid. Stir in gin and gelatine into hot rhubarb liquid until dissolved.
  • Grease a 22cm bundt pan with a light coat of oil spray. Pour the rhubarb mixture into the pan and chill for 1 hour and 15 minutes until it slightly thickens. Gently fold in the strawberries into the jelly and refrigerate for an additional 4 hours until fully set.
  • Prepare the Vanilla Cream by combining sugar and half of the cream in a small saucepan over high heat, stirring constantly until the sugar dissolves and the mixture is hot but not simmering. While the cream mixture is cooking, soak gelatine leaves in a shallow bowl of cold water until softened, then stir them into the hot cream until fully dissolved. Let it cool slightly for 10 minutes, then stir in vanilla, remaining cream, and a hint of pale pink food coloring. Allow the mixture to reach room temperature for about 30 minutes before pouring it over the jelly in the pan. Chill in the refrigerator for 4 hours until set.
  • Carefully use your fingertips to gently loosen the edges of the jelly from the pan. Invert onto a large serving platter and serve immediately with extra strawberries.

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