Rhubarb cream jelly recipe

Recipe for rhubarb cream jelly in our easy vegetarian recipes collection.

Recipe ingredients

• 2 1/2 cups yoghurt
• 4 cups rhubarb
• Sugar to taste
• 1 teaspoon vanilla essence
• 1/2 teaspoon ground cinnamon or a small piece of cinnamon stick
• 1 cup whipping cream, whipped
• 2 tablespoons agar-agar
• 2 tablespoons boiling water

How to make rhubarb cream jelly

• Drain the yoghurt for about 3 hours.
• Cook the rhubarb with the sugar, vanilla essence and cinnamon with just enough water to stop it from burning.
• You will 1 1/2 cups of cooked rhubarb.
• Mix the cooked rhubarb with the drained yoghurt and the whipped cream.
• Mix gently until everything is combined.
• Dissolve the agar-agar in the boiling water, mixing well until smooth.
• Add to the rhubarb mixture, stirring the agar-agar in quickly.
• Turn the mixture into a moistened small ring mould and chill until set.
• Serve with more whipped cream if desired.
• Variation: Use 1 1/3 cups fromage blanc or curd cheese if preferred instead of the drained yoghurt.

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