Rhubarb and vodka jellies – olive magazine | olivemagazine
A very grown-up dessert, these brightly coloured poached rhubarb and vodka or Cointreau jellies look great and taste delicious. They are perfect for a fun gathering or party.
Ingredients
- 500g rhubarb chopped
- 400ml water
- 100g caster sugar
- gelatine sheets or or 1 sachet powdered gelatine
- 4 tbsp vodka
- 1 tbsp Cointreau
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