Champagne Rhubarb Jelly Shots

By Anna Hezel
June 10, 2014
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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.

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