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An orange jelly is transformed with the addition of stewed rhubarb. This is a wonderfully simple dessert but with a great result.
230g rhubarb, trimmed and diced
130ml orange juice
1 packet orange jelly
1/2 teaspoon ground cinnamon
Extra time:4hours setting ›
- Stew the rhubarb in the orange juice until soft.
- Make the jelly in 150ml of boiling water. Add stewed rhubarb to make jelly up to 600ml.
- Mix in cinnamon. Set aside in the fridge to set.
- Serve with custard, ice cream or whipped cream.
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