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Rhubarb – Aperol – Jelly

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Rhubarb – Aperol – Jelly

The perfect rhubarb – aperol – jelly recipe with a picture and simple step-by-step instructions.

  • 700 Milliliters Rhubarb fruit juice
  • 50 Milliliters Aperol liqueur
  • 500 g Preserving sugar 2: 1
  1. Bring juice and sugar to a boil. Simmer for 2 minutes. Stir in the Aperol and immediately pour into prepared glasses, screw on, turn over, wait 5 minutes. Let cool and store in a dark place.
Dinner
European
rhubarb – aperol – jelly

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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