Rhubarb Wine Jellies
- Kid-friendly
- Heart-healthy
- Low sodium
- Low fat
Ingredients
- 8 cups (2 L) chopped rhubarb
- 1 bottle (750 mL) Riesling wine
- 1-1/2 cups (375) granulated sugar
- 2-1/2 pkgs (each 7 g/1 tbsp/15 mL) unflavoured gelatin
Preparation
Stirring together in large saucepan, bring rhubarb, wine, sugar and 1/4 cup/60 mL water to boil; reduce heat, cover and simmer until rhubarb is falling apart, about 10 minutes.
Meanwhile, in another saucepan, sprinkle gelatin over 3/4 cup/175 mL water; let stand for 5 minutes. Heat over low heat until gelatin is dissolved.
Through cheesecloth-lined fine sieve over second saucepan, strain rhubarb, lightly pressing down on solids to extract juices (discard solids). Stir to combine with gelatin; if gelatin isn't completely blended with rhubarb mixture, place saucepan over low heat and continue stirring until blended.
Divide evenly among 8 wineglasses or glass dessert bowls; spoon bubbles off surface. Refrigerate until set, about 6 hours.
Makes 8 servings.
Newest Recipes
-
Pie Iron Chocolate "Cheesecake"
This campfire take on stuffed french toast improves on the plain bread traditionally used in pie... -
Chilled Carrot Soup
A simple way to enjoy all the fibre and sweetness of a carrot is in an easy soup, a cool refresher... -
Salmon Ceviche Towers
Citrus-juice acid cooks the proteins in raw seafood, similar to what heat does during the cooking... -
Spring Dandelion Fettuccine
Early dandelion greens have a pleasant bitterness that pairs well with other rich strong flavours,...