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Rhubarb Bellini Jelly

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Ingredients for 1 servings:

  • 250 g syrup (rhubarb syrup)
  • 750 g sparkling wine (Bellini)
  • 250 g gelling sugar 3:1

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 13 minutes

Simply stir all ingredients together and bring to a boil for about 3 minutes. Then pour into sterile jars and seal. The jelly is delicious and versatile. It can be used as a spread for bread or rolls or as a sweetener for salad dressing. It’s also great as a gift. The idea came from my leftovers (opened peach sparkling wine and opened rhubarb syrup, and no jam in the house). The recipe also works with rhubarb juice; just mix 250g of juice and 250g of sugar together beforehand.

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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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