Orange & Rhubarb Jelly

with a mix of jelly & liqueur this dessert could be very neat [read: scandalous ;)] .... so maybe try it out before serving the little ones?

FROM A SLICE OF CHERRY PIE (aSliceofCherryPie.blogspot.com)

500g rhubarb

Juice of half an orange

Approximately 150g caster sugar

3 Gelatine leaves

50ml of Cointreau

Directions:

1) Chop the rhubarb into equal sizes & add to a pan along with the sugar & orange juice.

2) Cook over a low heat for about 20min, until the rhubarb is soft and has released its juices.

3) Take off the heat & strain it through a sieve.

4) Once it's strained stir in the Cointreau & then taste the mixture – you may want to add more sugar, cointreau or orange juice.

5) Soak the gelatine leaves in water for a few minutes then add them to the rhubarb liquid & stir to dissolve.

6) Pour the liquid into glasses or jelly moulds & allow to cool before putting into the fridge to set.

http://asliceofcherrypie.blogspot.com/2008/03/orange-and-rhubarb-jelly.html