Farmersgirl Kitchen

Rhubarb, Rose and Elderflower Jellies and a Giveaway

Belvoir Rhubarb, Rose and Elderflower Jelliies
 

I did warn you that rhubarb was going to feature quite frequently on the blog as ’tis the season! These Rhubarb, Rose and Elderflower Jellies were inspired by the fabulous natural cordials and presses produced by Belvoir Fruit Farms a family run company based in Lincolnshire.

Most of us have had a little glimpse of summer, at the weekend, when I took this photograph, although there was a cool breeze blowing, the sky was blue and it wasn’t raining!  I know that further south it has been much warmer and summer drinks are definitely on the menu.  I’ve tried all four of these drinks and must declare them totally delicious.  They are not too sweet, very fruity and the presse is not too fizzy and very refreshing.  The Cranberry and Raspberry (lurking at the back) was probably my favourite, but they are all very good.

I was inspired by the Elderflower and Rose Presse to make the jellies as I know that elderflower goes well with rhubarb and the pale pink rose colour complements the colour of the young poached rhubarb.

Rhubarb, Elderflower and Rose Jellies (makes 6)

6 stems of young rhubarb cut into even pieces
2 tbsp granulated sugar
500ml Belvoir Fruit Farms Elderflower and Rose Presse
4 sheets Gelatine (Supercook)

1. Heat the oven to 170C
2. Place the rhubarb into an ovenproof dish, add 50ml Elderflower and Rose Presse and 2 tbsp sugar.
3. Cook in the oven for 10-15 minutes until the rhubarb is just tender (check regularly)
4. Soak the sheets of gelatine in cold water as per the packet instructions.
5. Remove the rhubarb from the oven and drain the juices into a measuring jug, squeeze the water from the gelatine sheets and add to the hot liquid, the gelatine should melt into the liquid immediately.
6. Top up the liquid to 500ml with the Elderflower and Rose Presse.
7. Place a few pieces of rhubarb in each of the glasses and fill with the jelly mixture.
8. Chill in the fridge until set, this quantity of gelatine gives a fairly soft set, you can use more if you like a firmer jelly.

Printable Recipe

Belvoir have recently launched a range of five new products all with an
English garden theme and I have five gift sets to give away comprising a Sophie
Conran gardener’s journal and matching enamel mug
plus 4 bottles of Belvoir products.

Gardeners Journal

 

Sophie Conran

 

Enamel Mug

To enter the giveaway, follow the instructions on the Rafflecopter Widget below:

a Rafflecopter giveaway CLOSED

Comments

  1. Leave a Reply

    olivia280177
    May 9, 2013

    Hello! I may try and make the jelly but we would normally just have them as drinks. We like these, they are available everywhere around here πŸ™‚

  2. Leave a Reply

    Rachel Cameron
    May 9, 2013

    I love rhubarb and Belvoir juices, they do a lovely apple and ginger one too (I think that's it!). Was really pleased when I found them in a local farm shop! My Mum used to bring them up from Lincolnshire!

  3. Leave a Reply

    Helen Moulden
    May 9, 2013

    I think I'd do something simple and mix it with prosecco for a yummy cocktail with the girls!

  4. Leave a Reply

    Ali
    May 10, 2013

    Ooh they sound the perfect summertime drink – I'd just make a big jug and pop fruit in – thanks for the chance to win xx

  5. Leave a Reply

    belleau kitchen
    May 10, 2013

    now these are stunning, I love Rhubarb too so these are perfect for me!… I will be making them at some point… also love Belvoir… a nice Lincolnshire brand too!… great give away!

  6. Leave a Reply

    Jean
    May 10, 2013

    The jellies look lovely – I will have a go at making them, although using gelatine makes me nervous! First I will have to track down the rose and elderflower cordial – I use a lot of just elderflower so will seek out this one, it sounds delicious.

  7. Leave a Reply

    Garden Tea Cakes and Me
    May 10, 2013

    I would use the Blueberry and Blackberry to flavour some buttercream for cupcakes, or add it to some meringues before baking

    Angela

  8. Leave a Reply

    Diana Staveley
    May 11, 2013

    This is such a gorgeous summer recipe, I have just bookmarked it for a later date, you can never have to many rhubarb recipes, I have loads growing in the garden πŸ™‚

  9. Leave a Reply

    Judith Luscombe
    May 11, 2013

    I would make a summer cocktail to drink at a barbecue for the family. It would have to contain the Rhubarb flavour cordial in addition to a splash of bacardi rum and orange juice.

  10. Leave a Reply

    Jenny Peek
    May 12, 2013

    I would create a non alcoholic fruit punch, perfect for when the sun comes out to play πŸ™‚

  11. Leave a Reply

    Ian Campbell
    May 15, 2013

    I'd make a lover elderflower jelly, to taste Belvoir delicious flavour in jelly form, thus blending a delicious drink with a fantastic party food treat

  12. Leave a Reply

    7hippopotamus
    May 15, 2013

    I think I'd just enjoy it as a summers drink. But I like your jellies, so might give that a go.

  13. Leave a Reply

    Vohn
    May 18, 2013

    I'd make blueberry and blackberry jelly in the autumn. Yum!

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