Rhubarb And Orange Jelly recipe
information
75 Calories per serving
ingredients
6 oz (180 g) rhubarb
1 medium orange artificial sweetener
2 teaspoons gelatine
1 tablespoon frozen whipped dessert topping
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.
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.
serving amount
serves 1
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