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    Seriously Fruity rhubarb and gin jelly with elderflower cream

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    This recipe has kindly been submitted to us by one of our customers

    Waitrose.com is happy to host a community of passionate foodies and we encourage you all to share your own recipes here on the site. However, unlike our own recipes which are double-tested, Waitrose have not checked or tested this recipe and cannot accept any liability for its content or method. If you use all or part of this recipe in any way, it is at your own risk. Thank you.

    Seriously Fruity rhubarb and gin jelly with elderflower cream

    pretty pink jelly with chunks of tart rhubarb topped with a light and refreshing elderflower cream

    What makes it the ultimate summer Seriously From Waitrose dessert?

    Who doesn't love jelly? It's the ultimate dessert to transport you back to childhood but made grown up with the addition of gin. And this dessert couldn't be more english if it tried, it makes me want to stand up and sing rule britannia!


    • 200g rhubarb
      60g caster sugar
      600ml gin
      4 gelatine leaves
      200 ml double cream
      2 tbsp elderflower cordial


    1. Cut rhubarb into 1 cm dice. Add sugar and gin to pan with rhubarb bring to boil and simmer for 1 min. Scoop out rhubarb and spoon into bottom of shot glasses. Strain gin through fine sieve Soak geatine in cold water and squeeze out. Dissolve gelatine into gin and pour jelly into shot glasses. Chill in fridge til set Whip cream and add elderflower cordial Top jelly with cream and serve

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    5 stars