Strawberry and Rhubarb Jelly

Strawberry and Rhubarb Jelly

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Preparation time – 5 minutes
Cooking time – 25 minutes + 2 hours refrigeration time

Serves 4

This will remind you of how good jelly can taste.


400 g strawberries, hulled 400 g rhubarb, chopped 1 vanilla pod, split and seeds scraped out 200 g caster sugar, or more or less to taste About 20 g bronze leaf gelatine – about 6 sheets


  1. Put the strawberries, rhubarb, vanilla pod and seeds and sugar in a saucepan with 1 tbsp cold water and cook over a medium heat with the lid on for about 20 minutes until the fruit is soft and mushy with lots of juice in the pan.
  2. Strain the liquid through a sieve into a clean pan (or for crystal-clear jelly, strain through a jelly bag). Weigh the juice and calculate how much gelatine you need. General rule is 565 ml of liquid to 10 g of gelatine
  3. Place the gelatine in a bowl of cold water to soften. Meanwhile put the fruit juice back over the heat and warm gently to blood temperature.
  4. Squeeze the excess water from the gelatine then whisk it into the warm juice until fully dissolved.
  5. Pass through a sieve into a jug. Disperse between six 175 ml moulds and transfer to the fridge for several hours to set.
  6. Serve with soft scoop ice cream.

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