Strawberry and Rhubarb Summer Jellies

Strawberry and Rhubarb Summer Jellies


This recipe came about after spotting Dr. Oetker’s new VegeGel on the shelves in my local supermarket.  I used to love a summer jelly, but I wasn’t one hundred percent convinced that a vegan gelatine would work.  However it turned out really well.  Fruity, tangy and with a refreshing jelly like consistency.  I made my own rhubarb cordial, but you could easily replace this with any other cordial you fancy, elderflower for example would work really well.  So why not give them a try?

Strawberry and Rhubarb Summer Jellies – makes 4

250 g strawberries

40 g sugar

juice of half a small lemon

2 x sachets Dr. Oetker VegeGel

3 dl/ 300ml rhubarb cordial (see note below)

Chop all but a couple of strawberries into quarters and add to a saucepan with the sugar, lemon juice and 3dl/ 300 ml water.  Bring to a low simmer and allow to bubble away for a minute or two, until the sugar is dissolved and the strawberries softened.

Allow to cool a little, before adding the VegeGel and cordial.  Whizz up in a blender and pour through a fine sieve.

Pour into your serving glasses.  Chop your remaining strawberries and divide between four glasses.

Refrigerate for an hour or two until fully set.

If you want to make the rhubarb cordial simply simmer 300 g of fresh or frozen rhubarb with the juice of a lemon, 4 dl/ 400 ml of water and roughly 100 g of sugar.  Simmer until the rhubarb is soft and pulpy.

Pour through a sieve, taste, adding more lemon or sugar if necessary and refrigerate.



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