Strawberry-rhubarb sangria jellies

Prep 15 min
Total 6 hours 15 min
Serves 6 to 8

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2/3 cup
granulated sugar
2/3 cup
1 1/2 cups
coarsely chopped rhubarb
1 cup
coarsely chopped strawberry
2 tbsp
2 7-g pkgs
powdered gelatin
1 750-mL
bottle chilled rose wine
1 cup
sliced strawberries


  • SYRUP: Combine sugar, water, rhubarb and strawberries in a medium saucepan. Boil over medium-high until the fruits turn mushy when pressed, 8 to 9 min. Strain, using the back of a spoon to press liquid out of fruit. Cool completely. Will keep, refrigerated, up to 1 week.
  • ONCE syrup is strained, add lemon juice and stir in gelatin until dissolved. (It will foam.) Stir in wine and club soda. Add a few sliced strawberries to glasses or ramekins, then top with sangria jelly mixture. Refrigerate until softly set, about 6 hr (preferably overnight).


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