Serves a Crowd

Champagne Rhubarb Jelly Shots

June 10, 2014
3 Ratings
Photo by Anna Hezel
  • Makes 30 squares
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

What You'll Need
  • Rhubarb Syrup
  • 1 pound rhubarb, cut into 1/4-inch pieces
  • 1 cup lemon juice
  • 1 cup water
  • 2 cups sugar
  • 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. Rhubarb Syrup
  2. 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.
  3. Cool to room temperature, and strain through a mesh strainer.
  1. Rhubarb Jelly
  2. 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.
  3. 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.
  4. 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.

See what other Food52ers are saying.

  • KellyCSelf
  • Janene
  • Cathy Gordon
    Cathy Gordon
  • Horto
  • ccsinclair
Anna Hezel

Recipe by: Anna Hezel

11 Reviews

KellyCSelf March 18, 2016
I just made these for a girlfriend's engagement party. What a great recipe! I think they'll be a huge hit! One question I had—when I added the champagne, it produced a ton of froth. I was worried this would set in the gelatin and my squares wouldn't look as cute as the ones in the picture! I skimmed the froth off before refrigerating. Did I miss a step or do you have any suggestions to avoid the froth next time?
JD June 11, 2015
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!
Anna H. June 14, 2015
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!
Janene July 9, 2014
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.
Briana June 24, 2014
Could this be made with frozen rhubarb?
Cathy G. June 12, 2014
I'm thinking strawberry vodka instead of gin
Anna H. June 19, 2014
That's a great idea.
Horto June 11, 2014
what do these taste like? sugar?
Anna H. June 19, 2014
They taste sort of sweet and tart—you can taste both the rhubarb and the lemon juice.
ccsinclair June 11, 2014
How far in advance can these be made before they become rubbery?
Anna H. June 19, 2014
I'd say about a week, but even better to make them 2-3 days before serving!