Rhubarb Jelly & Cream
22nd June 2020
FAT: 16.09g PRO: 1.70g CHO: 2.01g Kcals: 160 Ratio: 4.34:1
Ingredients
- 36g Rhubarb
- 12g Mascarpone, Morrisons
- 20g Double cream, Morrisons
- 2g Almonds, toasted flaked, Morrisons
- 2g Hartleys Sugar Free Jelly Crystals
Instructions
- Start by cutting the Rhubarb into bite size pieces and cook in the OVEN until tender. You could add a squirt of liquid sweetener but the jelly will sweeten it quite well.
- When cool place in a mould or serving dish.
- Make the jelly by dissolving in 50mls of hot water then make up to 100mls with cold water.
- Pour over Rhubarb & leave to set.
- Mix together the cream & Mascarpone and serve with the almonds on the jelly.
- Baking the rhubarb helps keep it's shape but you could stew it if preferred.
- The Mascarpone adds flavour & natural sweetness to the cream.
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CLICK HERE FOR DISCOUNTS.