Home

Rhubarb And Orange Jelly

75 Calories per serving

ingredients

serves 1
6 oz (180 g) rhubarb
1 medium orange artificial sweetener
2 teaspoons gelatine
1 tablespoon frozen whipped dessert topping

method

1. Cut the rhubarb into l 1/2 inch (4 cm) lengths and place in a saucepan.

2. Remove a little of the orange zest with a zester, wrap in clingfilm and put to one side. Squeeze the juice from the orange.

3. Pour the orange juice into the saucepan with the rhubarb. Place over a moderate heat and cover and simmer for a few minutes until the rhubarb is cooked.

4. Transfer the rhubarb and orange to a blender and process until smooth. Sweeten to taste with the artificial sweetener and sprinkle the gelatine into the hot puree, stirring all the time. Leave until the gelatine has dissolved.

5. Pour the puree into a glass or mould and leave until set.

6. if the jelly has been set in a mould, dip the mould briefly in hot water before turning out onto a serving plate.

7. Spoon the frozen whipped dessert topping on top of the jelly and sprinkle with the reserved orange zest.

What did you think?

1 person has helped to review this recipe. Thankyou!

Title:
Review:
Name:
COOKITSIMPLY.COM Home
Sitemap
Contact us
Privacy
Disclaimer
Advertise with us
Glossary
Measurements
Substitutions
Temperatures

newsletter
Sign up to the newsletter for updates and new recipe ideas.
contribute
Add a recipe
Copyright © 2003 - 2010 www.cookitsimply.com - All Rights Reserved