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#GREATBRITISHWINENIGHT


PERFECT PAIRING 

WITH THE PIG


Canterbury Rose Sparkling Rosé 

with The PIG's Rhubarb Jelly

Rhubarb Jelly

People associate jelly with kids’ parties, but we love it and think it’s an underrated pud! This vibrant pink dessert is light and fresh and is great as a dairy-free/gluten-free option.


We serve it with poached rhubarb and buttermilk sorbet.  Rhubarb is always amazing this time of year, but for people who grow it there always seems to be a tremendous abundance that usually leads to it being given away by the bucket loads!! 


Ingredients:

(Makes 4)

• 500g (1lb 2oz) nice pink rhubarb

• 150ml (5fl oz) water

• 75ml (2½fl oz) grenadine

• 50g (1¾oz) caster sugar

• juice of ½ lemon

• 3 leaves of bronze leaf gelatine

Get set, GO!

Preheat the oven to 120°C, 100°C fan (250°F), 

Gas Mark ½.


Remove the leaves from the rhubarb, then top and tail the stalks and wash.

Slice the rhubarb as finely as possible and transfer to a deep ovenproof dish or a casserole with a well-fitting lid.


 Spread it evenly and add the water, grenadine, sugar and lemon juice.


Wrap a layer of foil over the top of the dish or casserole, or put the lid on, and put it in the oven for 1 hour.


Remove and pass through a fine sieve lined with muslin. Squeeze all the liquid out.


Weigh the liquid and use one sheet of gelatine per 225ml (8fl oz) of liquid. Pour into 4 glasses or glass bowls, chill and serve when set.


Garnish with cornflowers & serve with a chilled glass of Canterbury Rose Sparkling Rosé 2017. Enjoy!




Ingredients:

(Makes 4)

• 500g (1lb 2oz) nice pink rhubarb

• 150ml (5fl oz) water

• 75ml (2½fl oz) grenadine

• 50g (1¾oz) caster sugar

• juice of ½ lemon

• 3 leaves of bronze leaf gelatine

Get set, GO!

Preheat the oven to 120°C, 100°C fan (250°F), 

Gas Mark ½.


Remove the leaves from the rhubarb, then top and tail the stalks and wash.


Ingredients:

(Makes 4)

• 500g (1lb 2oz) nice pink rhubarb

• 150ml (5fl oz) water

• 75ml (2½fl oz) grenadine

• 50g (1¾oz) caster sugar

• juice of ½ lemon

• 3 leaves of bronze leaf gelatine

Get set, GO!

Preheat the oven to 120°C, 100°C fan (250°F), 

Gas Mark ½.


Remove the leaves from the rhubarb, then top and tail the stalks and wash.

Slice the rhubarb as finely as possible and transfer to a deep ovenproof dish or a casserole with a well-fitting lid.


 Spread it evenly and add the water, grenadine, sugar and lemon juice.


Wrap a layer of foil over the top of the dish or casserole, or put the lid on, and put it in the oven for 1 hour.


Remove and pass through a fine sieve lined with muslin. Squeeze all the liquid out.


Weigh the liquid and use one sheet of gelatine per 225ml (8fl oz) of liquid. Pour into 4 glasses or glass bowls, chill and serve when set.


Garnish with cornflowers & serve with a chilled glass of Canterbury Rose Sparkling Rosé 2017. Enjoy!

Slice the rhubarb as finely as possible and transfer to a deep ovenproof dish or a casserole with a well-fitting lid.


Spread it evenly and add the water, grenadine, sugar and lemon juice.

Remove and pass through a fine sieve lined with muslin. Squeeze all the liquid out.


Weigh the liquid and use one sheet of gelatine per 225ml (8fl oz) of liquid. Pour into 4 glasses or glass bowls, chill and serve when set.


Garnish with cornflowers & serve with a chilled glass of Canterbury Rose Sparkling Rosé 2017. Enjoy!