Rhubarb and Strawberry Jellies with Honeycomb Ice Cream

Rhubarb Rhubarb
4 people 240 minutes 20 minutes


  • 250 g Caster Sugar
  • 6 - Gelatine Sheets
  • 1 - SuperValu Lemon Juice only
  • 350 mls SuperValu Lemonade
  • 225 g SuperValu Rhubarb Trimmed and Chopped
  • 225 g SuperValu Strawberries Hulled and Halved

To Serve

  • 1 - SuperValu honeycomb ice cream


  1. To make the rhubarb jelly, combine the sugar, rhubarb, strawberries and lemon juice in a metal bowl. Cover tightly with cling  film, ensuring there is an airtight seal, and set over a pan of gently simmering water for 20 minutes, until the sugar has completely dissolved and
    all the juice has come out of the fruit.

  2. Meanwhile, place the gelatine in a bowl of cold water and set aside for 10 minutes. Drain and gently squeeze dry. Place the gelatine in a small pan with a little of the juice that has come from the fruits and heat gently
    until it has dissolved.

  3. Strain the remaining warmed fruit through a  fine-mesh sieve into a large jug. Pour in the lemonade, then stir in the dissolved gelatine. Pour into 4 x 120ml ramekins or
    pretty glasses and place in the fridge for at least 4 hours to set, but overnight is best. These will keep happily in the fridge for up to two days. Serve with a scoop of SuperValu Honeycomb Ice Cream.

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