Jelly isn't just for kids, there's enough sparkle in this recipe to go around.
Traditionally make with sparkling wine, but if you’re planning on sharing this with the kids, you can swap it out for an alternative like Shloer (a sparkling juice drink).
This unique recipe uses rhubarb for it’s special colour and interesting taste, great for adding a pop of colour to your classic dessert recipe lists. Whether it’s for a summer party, or just an extra-special Friday night treat, this sparkle jelly is sure to get everyone wondering why they’d never think of making jelly before.
Tuck into this sweet and fruity treat that only takes 10 minutes to prepare. And if you want to be extra naughty, top each glass with ice cream or whipped cream and grated chocolate for a true colour and taste explosion.
- 500-600g very pink rhubarb, trimmed and cut into chunks
- 175g caster sugar
- 6 leaves of gelatine
- 150ml chilled Prosecco, or other sparkling wine
Put the rhubarb in a pan with the sugar and 400ml water. Bring to the boil, stirring occasionally, then simmer gently for 10-15 mins, without stirring, until the fruit is soft.
Tip the fruit and juice into a large sieve over a large measuring jug or bowl. Leave it for about 15-20 mins for the juice to run through — don’t push it through, otherwise the juice will be cloudy.
You should have 500-600ml juice. Make it up with water if necessary. Pour the juice into a clean pan. Add the gelatine leaves. Leave for 5 mins for them to soften, then put the pan on a low heat and stir until 4the gelatine dissolves.
Take off the heat. Leave until just beginning to thicken, then whisk in the wine. Pour into a jug then glasses. Leave to set in a cool place. It will be a soft set.
Top tip for making Pink sparkle jelly
Use the leftover rhubarb on your porridge or cereal — or enjoy with custard or ice cream