zoom

Share this recipe

  • Save to your scrapbook
  • Save to your scrapbook

    Seriously Fruity rhubarb and gin jelly with elderflower cream

    This will be saved to your scrapbook

    You can also add it to one of your existing cookbooks

    *mandatory

      Email this recipe to a friend

      Send a link to this recipe to a friend or your own e-mail address as a reminder

      * mandatory
    • Write note

      Add Note

      *mandatory

      The recipe will be added to your scrapbook

    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!

    Ingredients

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

    Method

    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

    Your recipe note

    Edit your recipe note

    Comments

    Average user rating

    5 stars