Champagne Rhubarb Jelly Shots

By • June 10, 2014 • 8 Comments

53 Save

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!


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 1/2 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.
Jump to Comments (8)

Tags: Jell-O shots

Comments (8) Questions (0)

Default-small
Default-small
Image

5 months 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.

Default-small

6 months ago Briana

Could this be made with frozen rhubarb?

Default-small

6 months ago Cathy Gordon

I'm thinking strawberry vodka instead of gin

Photo(6)

6 months ago Anna Hezel

That's a great idea.

Default-small

6 months ago Horto

what do these taste like? sugar?

Photo(6)

6 months ago Anna Hezel

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

Stringio

6 months ago ccsinclair

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

Photo(6)

6 months ago Anna Hezel

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