Clean and cut rhubarb into 2cm pieces.
In a pan add 1 glass white wine, almost cover with water and add approx 100g sugar for every 250ml liquid.
Bring to a simmer. Simmer for only around 1 minute then cover and leave to cool completely.
Empty into a seive over a larger pan.
Reduce by 1/3.
Set liquid over fruit in jelly moulds according to gelatine pack instructions.
Welcome to the blog! I write recipes here for things I have cooked, trying to include useful information.
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