Ingredients:
Makes about 30 squares
For the rhubarb syrup:
- 1 pound rhubarb, cut into 1/4-inch pieces
- 1 cup lemon juice
- 1 cup water
- 2 cups sugar
For the jelly:
- 2 cups of rhubarb syrup, divided
- 8 packets powdered gelatin, like Knox
- 1 cup lemon juice
- 1/2 cup gin (Winchester Distillery)
- 1/4 cup sugar
- 3 cups Sparkling Wine/Champange (Raimes English Sparkling)
*available from Hampshire Farmers’ Markets
Method:
- 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.
- Cool to room temperature, and strain through a mesh strained.
- 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 shot glasses or an ice cube tray (a quarter way full), and refrigerate for about an hour, until solidified.
- 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 bowl and whisk in gin, followed by champagne, and pour (over the rhubarb layer) into shot glasses or an ice cube tray. Refrigerate for 4 to 5 hours or overnight.
Recipe from Food 52.
These deliciously pink shots are perfect for Valentine’s Day, why not pair this treat with The Hampshire Confectioner’s Valentine’s chocolates.
