Champagne Rhubarb Jelly Shots

By • June 10, 2014 10 Comments

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Author Notes: A sparkly Champagne base spiked with gin and lemon juice, topped with a sweet, tart, perfectly pink rhubarb float, all in a refreshing, juicy little square of jelly.Anna Hezel

Makes 30 squares

Rhubarb Syrup

  • 1 pound rhubarb, cut into 1/4-inch pieces
  • 1 cup lemon juice
  • 1 cup water
  • 2 cups sugar
  1. Combine all ingredients in a medium saucepan on medium-low heat and simmer for about an hour, or until liquid turns a bright ruby red and rhubarb has softened.
  2. Cool to room temperature, and strain through a mesh strainer.

Rhubarb Jelly

  • 2 cups rhubarb syrup, divided
  • 8 packets powdered gelatin, like Knox
  • 1 cup lemon juice
  • 1/2 cup gin
  • 1/4 cup sugar
  • 3 cups champagne
  1. Wipe a 9 x 13-inch rectangular baking pan with about a teaspoon of vegetable oil. Heat 1 1/2 cups of the rhubarb syrup in a small saucepan, until it is hot but not boiling, and whisk in 2 packets of gelatin. Whisk for 2 to 3 minutes, and allow to cool slightly. Pour through a mesh strainer (to get out any lumps of gelatin) into the prepared baking pan, and refrigerate for about an hour, until solidified.
  2. Now heat 1 cup of lemon juice with remaining 1/2 cup of rhubarb syrup and 1/4 cup of sugar in a small saucepan, stirring until sugar is dissolved and mixture is hot but not boiling. Remove from heat and whisk in remaining 6 packets of gelatin, stirring for 2 to 3 minutes. Pour through a mesh strainer into a large mixing bowl. Whisk in gin, followed by champagne, and pour into baking pan, over the rhubarb layer. Refrigerate for 4 to 5 hours or overnight.
  3. Once the jelly has solidified, run a thin spatula around the edges to loosen it from the pan. Set a large cutting board over the top of the pan, and carefully invert, so that the jelly flips onto the cutting board in one big rectangle. Using a straight, sharp knife, cut jelly into 1-inch squares and refrigerate until ready to serve.

Tags: Jell-O shots

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Comments (10) Questions (0)

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about 1 month ago JD

I'm dreaming of this! Making syrup like crazy from rhubarb in my garden. Just a couple of questions about the recipe. 1.) Do you really mean two whole cups of lemon juice (1 for the syrup, 1 in the second step)? I made the syrup today and it's plenty tangy, can't imagine adding another entire cup, so I'm just double checking. And 2.) In step 2 of Rhubarb Jelly, it mentions adding ½ cup sugar, but the recipe there just calls for ¼. Just want to be sure which it is. Thanks a bunch!

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about 1 month ago Anna Hezel

I really did use 2 whole cups of lemon juice because I like the tartness, and I think it balances the alcohol, but you could totally substitute some water or some extra champagne if you're worried about it tasting too sour. Should say "1/4 cup" of sugar in both the ingredients and instructions—thanks for noticing that!

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about 1 year ago Janene

These were a huge hit! I went to the store to get the ingredients for this dish and came home w/out the rhubarb! I had blueberries on hand and used those instead (if you're going to use blueberries, be prepared to strain the syrup several times and be sure to have cheese cloth on hand). I would definitely make them again and try a different fruit each time.

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about 1 year ago Briana

Could this be made with frozen rhubarb?

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about 1 year ago Cathy Gordon

I'm thinking strawberry vodka instead of gin

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about 1 year ago Anna Hezel

That's a great idea.

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about 1 year ago Horto

what do these taste like? sugar?

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about 1 year ago Anna Hezel

They taste sort of sweet and tart—you can taste both the rhubarb and the lemon juice.

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about 1 year ago ccsinclair

How far in advance can these be made before they become rubbery?

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about 1 year ago Anna Hezel

I'd say about a week, but even better to make them 2-3 days before serving!