How to make rhubarb jelly

How to make rhubarb jelly

How to make rhubarb jelly

by Great British Chefs8 December 2014

How to make rhubarb jelly

Packet jelly is usually limited to the bright reds of strawberry and raspberry, making blush-pink rhubarb jelly a particularly elegant option. Creating a jelly using British rhubarb would make a lovely layer in a traditional trifle but there’s no need to limit its application to sweet desserts. Look further afield to our continental neighbours for inspiration - rhubarb jelly can be used as a twist on a traditional membrillo, making a lovely addition to a cheeseboard too.




  • 450g of rhubarb
  • 4 tbsp of water
  • 125g of caster sugar
  • 4 bronze gelatine leaves


Put the rhubarb, water and sugar in a saucepan and gently heat until the rhubarb starts to leach its juice and turns the sugar into a syrup
Bring to a gentle simmer and cook for 10 minutes until the rhubarb is tender
Blitz in a food processor then pass through a sieve or mouli to create a smooth purée and return to the pan
Soak the gelatine leaves in cold water for approximately 5 minutes until soft, then squeeze out any excess moisture before adding to the pan with the warm rhubarb purée
Stir the mixture to dissolve the gelatine then pour into a mould or bowl and leave to set in the fridge


Do not boil the gelatine as it can affect the jelly’s setting ability. If you can't get hold of bronze gelatine you will need to adjust the quantities for powdered.


Take a look at our guide on How to make rhubarb purée to see how different flavours can be introduced to the rhubarb at the poaching stage. From infusing the puree with star anise to substituting the water for orange juice, there are lots of ways to put a subtle twist on a straight rhubarb recipe.

Serving suggestions

Galton Blackiston’s jelly and ice cream recipe demonstrates that one of the easiest and most nostalgic ways of serving jelly - with a simple scoop of vanilla ice cream - is just as good for a grown up lunch as it is for a children’s party. A traditional trifle is another classic, with rhubarb jelly being a natural partner to custard and cream.

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