Rhubarb and Strawberry Jellies with Honeycomb Ice Cream
To make the rhubarb jelly, combine the sugar, rhubarb, strawberries and lemon juice in a metal bowl.
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Cooking tools:
- Fine-mesh sieve
- Ice cream scoop
- Ramekin
- Glass
- Double boiler
- Mixing bowl
- Saucepan
- Stove
- Plastic wrap
- Pitcher
- Spoon
- Refrigerator
Ingredients
- 250 g Caster Sugar
- 6 Gelatine Sheets
- 1 SuperValu Lemon Juice only
- 350 mls SuperValu Lemonade
- 225 g SuperValu Rhubarb Trimmed and Chopped
- 225 g SuperValu Strawberries Hulled and Halved
- 1 SuperValu honeycomb ice cream
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