Rhubarb, ginger & raspberry jelly – an easy seasonal dessert

I love rhubarb! I’m the only one in the house that does, but I really do love it. So I’ve been looking forward to the start of rhubarb season with anticipation.

Early rhubarb tends to be even sharper than its more mature relations, and typically requires a hefty dose of sugar to make it palatable. I think this is one of the reasons DH doesn’t like it. Although he does like other tart fruit, like those apples that set your teeth on edge with their sourness. Eeuch.

Anyway, rhubarb season is here – hurrah! – and it’s time to get cooking. You can, apparently, eat rhubarb raw, but I’m not sure I’d fancy it. Although this recipe is sort of raw. Read on, and you’ll see.

I should admit that I dreamed this jelly up not only as a way to make a rhubarb dessert without any identifiable pieces of rhubarb in it (sneaky, eh?) but also as a means of using up some of the jelly stockpile that seems to be accumulating in my cupboard. You see, we had my in-laws here for 10 days over Pesach, and I bought a few packets of sugar-free, vegetarian jelly powder, to make quick low-carb desserts during their visit. We used one, so I was left with two, and when I went to put them away I found another two packets already in the cupboard. Oops. Time for some jelly, I think.

I decided to pair my rhubarb with a packet of raspberry jelly (as I didn’t think it would go so well with lemon or lime) and I added some fresh ginger for a bit of va va voom. To be honest, although the flavours all went together brilliantly, it was a bit fiercely gingery. Kipper ate half of hers and then decided it was just too gingery to continue. Given how much she likes a wibbly-wobbly jelly, that’s saying something. Being a ginger fiend myself, I loved it! Even with the punchy ginger, you could still taste the rhubarb, and the raspberry jelly added sweetness and a lovely pink colour. Marvellous.

Obviously making this is slightly more work than just pouring boiling water onto a packet of jelly, but not very much more. It probably took 15 minutes (plus chilling) and created something seasonally gorgeous. We ate ours with some fresh raspberries. Perfect.

Made four little jellies. Yum.

 A delicious, quick & easy seasonal dessert - fresh tangy rhubarb, spicy ginger & raspberry in a fresh & fruity wobbly jelly. Gorgeous! A springtime treat.

If you want to be kept informed when I post delicious recipes like this one, then please sign up to receive updates by email. It only takes a second and you’ll get the new recipes directly to your inbox. And of course, I’ll never pass on your email address to anyone. 
Click here to sign up.

Rhubarb, ginger & raspberry jelly
Serves 4
Write a review
Print
Prep Time
15 min
Prep Time
15 min
27 calories
6 g
0 g
0 g
1 g
0 g
81 g
4 g
3 g
0 g
0 g
Nutrition Facts
Serving Size
81g
Servings
4
Amount Per Serving
Calories 27
Calories from Fat 1
% Daily Value *
Total Fat 0g
0%
Saturated Fat 0g
0%
Trans Fat 0g
Polyunsaturated Fat 0g
Monounsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrates 6g
2%
Dietary Fiber 1g
6%
Sugars 3g
Protein 1g
Vitamin A
2%
Vitamin C
10%
Calcium
7%
Iron
1%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 300g rhubarb
  2. 10g (or less) fresh root ginger
  3. Packet of raspberry jelly (to make 500ml)
Instructions
  1. Cut the rhubarb into 1-2cm chunks. Peel the root ginger and cut into a few pieces.
  2. Put the rhubarb and ginger into a food processor and whizz thoroughly for a few minutes, scraping down a couple of times, to give a fine pulp.
  3. Pour the pulp and any liquid into a sieve suspended over a bowl or jug. Press and squeeze the pulp to extract the juice. I got around 250ml of juice.
  4. Make up the rhubarb juice to 500ml - or however much you need for your packet of jelly. Then use this liquid instead of water and follow the directions on the jelly packet.
  5. Pour into individual bowls or ramekins and place in the fridge to set.
  6. Serve with fresh raspberries (optional).
beta
calories
27
fat
0g
protein
1g
carbs
6g
more
Family-Friends-Food http://family-friends-food.com/
A delicious, quick & easy seasonal dessert - fresh tangy rhubarb, spicy ginger & raspberry in a fresh & fruity wobbly jelly. Gorgeous! A springtime treat.

I’m linking up this recipe to the Great British Rhubarb Recipe Roundup, organised by Karen at  Lavender and Lovage and Janice at Farmersgirl Kitchen.
Also, to Treat Petite, organised by Cakeyboi and The Baking Explorer (who also hosts this month).
And naturally, to Simple & In Season organised by Ren Behan and hosted by Helen at Fuss Free Flavours.

  

15 Comments:

  1. Rhonda Templeton

    I would love to make this, where do you buy raspberry jelly packets?

    • Hi Rhonda. You can usually find in it supermarkets etc. If you’re in the USA, it may be called ‘Jello’ rather than jelly. All the best, Helen.

  2. Pingback: Two Ingredient Rhubarb Compote - Planet Veggie

  3. Rhubarb works so well with jelly and you have made a simple dish looks absolutely beautiful. Thank you for joining us for the Great British Rhubarb Recipe Round Up

  4. Looks gorgeous! I love the colour and favour mix. Thanks for entering into Treat Petite.

  5. These look so pretty and easy to make. I like making rhubarb jam 🙂

  6. This looks great. So easy and has given me some ideas for other jellies. Thanks.

  7. Great combination of flavours – sweet sour and spicy in one, great recipe! 🙂

  8. I have been getting in to Rhubarb more and more so love finding new ways to eat it.

Leave a Reply

Your email address will not be published. Required fields are marked *