Rhubarb jellies

Prep 15 min
Total 45 min
Plus 1 hour standing time
Makes 4 Servings



1 1/4 cups
coarsely chopped fresh rhubarb, about 170 g
1 tbsp
1 tsp
1/2 85-mL pkg
liquid pectin, preferably Certo
2 tbsp
granulated sugar, garnish


  • SPRAY a 8×4-in. loaf pan with oil.
  • COMBINE rhubarb with water and lemon juice in a small non-stick heavy bottom pot and set over medium-high. Boil until rhubarb is very soft, 4 to 5 min. Transfer to a food processor. Puree, scraping down sides if needed, until smooth. Return to pot fitted with a candy thermometer. Stir in 1 cup sugar. Boil, without stirring, until temperature reaches 210F on thermometer, 2 to 3 min. Stir in liquid pectin. Boil, stirring constantly, for 2 more min.
  • POUR hot mixture into prepared loaf pan. Smooth top. Let stand until pâte de fruit is cool and firm, about 1 hour.
  • FLIP candy onto a cutting board and cut into diamond shapes. Sprinkle with remaining 2 tbsp sugar and toss until coated.


Calories 228, Carbohydrates 59 g, Fibre 1 g, Sodium 7 mg.

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