Wednesday, February 26, 2014
Rhubarb Rose and Elderflower Jellies and a Giveaway
Rhubarb, Elderflower and Rose Jellies (makes 6)
6 stems of young rhubarb cut into even pieces
2 tbsp granulated sugar
500ml Belvoir Fruit Farms Elderflower and Rose Presse
4 sheets Gelatine (Supercook)
1. Heat the oven to 170C
2. Place the rhubarb into an ovenproof dish, add 50ml Elderflower and Rose Presse and 2 tbsp sugar.
3. Cook in the oven for 10-15 minutes until the rhubarb is just tender (check regularly)
4. Soak the sheets of gelatine in cold water as per the packet instructions.
5. Remove the rhubarb from the oven and drain the juices into a measuring jug, squeeze the water from the gelatine sheets and add to the hot liquid, the gelatine should melt into the liquid immediately.
6. Top up the liquid to 500ml with the Elderflower and Rose Presse.
7. Place a few pieces of rhubarb in each of the glasses and fill with the jelly mixture.
8. Chill in the fridge until set, this quantity of gelatine gives a fairly soft set, you can use more if you like a firmer jelly.
Printable Recipe
Belvoir have recently launched a range of five new products all with an English garden theme and I have five gift sets to give away comprising a Sophie Conran gardener’s journal and matching enamel mug plus 4 bottles of Belvoir products.
Gardeners Journal |
Sophie Conran |
Enamel Mug |
a Rafflecopter giveaway
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