Pink sparkle jelly recipe

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  • Low-fat






10 min


35 min

Nutrition per portion

Calories 209 kCal 10%

Jelly isn’t just for kids but our pink sparkle jelly dessert are strictly for grown-ups. Made with sparkling wine and rhubarb this simple dessert recipe is great if you’re throwing a party this summer. Your guests are going to love tucking into these sweet and fruity treats. These impressive treats take 10 mins to prepare. You could be extra naughty and top each glass with ice cream or whipped cream and grated chocolate.


  • 500-600g very pink rhubarb, trimmed and cut into chunks
  • 175g caster sugar
  • 6 leaves of gelatine
  • 150ml chilled Prosecco, or other sparkling wine


  • Put the rhubarb in a pan with the sugar and 400ml water. Bring to the boil, stirring occasionally, then simmer gently for 10-15 mins, without stirring, until the fruit is soft.

  • Tip the fruit and juice into a large sieve over a large measuring jug or bowl. Leave it for about 15-20 mins for the juice to run through — don’t push it through, otherwise the juice will be cloudy.

  • You should have 500-600ml juice. Make it up with water if necessary. Pour the juice into a clean pan. Add the gelatine leaves. Leave for 5 mins for them to soften, then put the pan on a low heat and stir until 4the gelatine dissolves.

  • Take off the heat. Leave until just beginning to thicken, then whisk in the wine. Pour into a jug then glasses. Leave to set in a cool place. It will be a soft set.

Top tip for making Pink sparkle jelly

Use the leftover rhubarb on your porridge or cereal — or enjoy with custard or ice cream!

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