Rhubarb, ginger & raspberry jelly – an easy seasonal dessert

A delicious, quick and easy seasonal dessert – fresh tangy rhubarb, spicy ginger and zingy raspberry in a fresh and fruity jelly. A springtime treat!

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.

Tart early rhubarb

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.

An easy rhubarb dessert

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.

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.

Raspberry and rhubarb jelly

I decided to pair my fresh stalks of rhubarb with a packet of raspberry jelly – I didn’t think rhubarb would go so well with lemon or lime. To liven things up a bit, I also added some fresh ginger for an injection of va va voom!

Ingredients in rhubarb, ginger and raspberry jelly

Adjust ginger to taste

To be honest, although the flavours all went together brilliantly, it was a bit fiercely gingery. My daughter 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.

Of course, you can add more or less ginger than the recipe suggests to make your jelly more or less fiery.

An easy Springtime pud – rhubarb jelly!

Obviously making this dessert 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.

If you want deliciously easy, family-friendly recipes like this delivered straight to your inbox, simply click here to subscribe. (Of course, I’ll never pass on your email address to anyone.)

📖 Recipe

Rhubarb, ginger & raspberry jelly

Cook ModePrevent your screen from going dark

A delicious, quick and easy seasonal dessert – fresh tangy rhubarb, spicy ginger and zingy raspberry in a fresh and fruity jelly. A springtime treat!

2.84 from 6 votes

Print Recipe Pin Recipe Save Saved!

Prep Time 15 minutes mins

Total Time 15 minutes mins

Course Dessert

Cuisine British, Vegan

Servings 4

Calories 18 kcal

Ingredients

 

US CustomaryMetric

 

1x2x3x

• 300 g rhubarb (approx. 2-3 sticks)
• 10 g or less fresh root ginger (2-3cm piece)
• Packet of raspberry jelly to make 500ml (approx. 2¼ cups) (I used sugar-free)
• fresh raspberries (optional) – to serve

Instructions

 

• Cut the rhubarb into 1-2cm (⅓-⅔ inch) chunks. Peel the root ginger and cut into a few pieces.
• 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.
• 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 (approx. 1¼ cups) of juice.
• Make up the rhubarb juice to 500ml (approx. 2¼ cups) – 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.
• Pour into individual bowls or ramekins and place in the fridge to set.
• Serve with fresh raspberries (optional).

Nutrition

Nutrition Facts

Rhubarb, ginger & raspberry jelly

Amount per Serving

Calories

18

% Daily Value*

Fat

 

0.2

g

0

%

Saturated Fat

 

0.04

g

0

%

Polyunsaturated Fat

 

0.1

g

Monounsaturated Fat

 

0.03

g

Sodium

 

3

mg

0

%

Potassium

 

226

mg

6

%

Carbohydrates

 

4

g

1

%

Fiber

 

1

g

4

%

Sugar

 

1

g

1

%

Protein

 

1

g

2

%

Vitamin A

 

77

IU

2

%

Vitamin C

 

6

mg

7

%

Calcium

 

65

mg

7

%

Iron

 

0.2

mg

1

%

* Percent Daily Values are based on a 2000 calorie diet.

Keyword jelly, raspberry, rhubarb

Tried this recipe?Let us know how it was!

More delicious jelly recipes

If you love jelly, you might also like this fabulously adult gin and gooseberry jelly, or this lovely autumnal apple and pomegranate jelly.

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.

SaveSave