Rhubarb and red wine jelly

  • Time cookingtime: 10 min
  • Yield Serves: 8


    8 ounces rhubarb, cut into cubes
    1-inch piece ginger root, peeled and sliced
    2 ounces sugar
    4 teaspoons lemon juice juice of 1 orange
    1 1/2 cups red wine
    2 tablespoons water
    3 teaspoons unflavored gelatin


    In a saucepan, put rhubarb, ginger, and sugar, lemon juice and orange juice, and wine.
    Boil and simmer for 10 to 15 minutes until rhubarb is tender.
    Strain mixture through a medium mesh strainer, then through a fine strainer to obtain a clear liquid.
    Dissolve gelatin in water. Set for 5 minutes. Melt over low heat. Stir in the rhubarb liquid.
    Pour mixture into a 2 1/2 pint jelly mold. Refrigerate until set. Dip mold in warm water and invert over a platter to unmold.
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