Maggie Beer

Sparkling Ruby Jelly with Roasted Rhubarb

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Step 1: Preheat a fan forced oven to 180C.

Step 2: Place the Sparkling Ruby Cabernet and sugar into a small pot, place over a high heat bring to the boil and then remove from the heat.

Step 3: Soften the gelatine sheets in cold water, squeeze out any excess water and then whisk into the hot Sparkling Ruby Cabernet mixture. Set aside to cool.

Step 4: Trim the rhubarb into approximately 10cm pieces, place onto a lined baking tray, sprinkle with the caster sugar and then place into the oven to roast for 15 mins until cooked through and “collapsed” but still holding their shape. Then remove and set aside to cool slightly.

Step 5: Place the rhubarb into a 500ml glass mould and then pour over the jelly mixture and place into the fridge for at least 4 hours or overnight to set.

Step 6: Serve with Sparkling Ruby Cabernet Granita.


  1. 1 tbspn caster sugar
  2. 2 1/2 gelatine sheets Gold strength
  3. 200g rhubarb
  4. 2 tbspn caster sugar

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