Rhubarb Jellies with Shortbread Stacks
Tender rhubarb jellies served alongside triple-layered shortbread biscuits and clotted cream ice cream, finished with a dusting of icing sugar.
Estimated Nutrition
Calories
716.1
kcal / serving
2864.5 kcal total
Carbs
89.5g
per serving
358.1 g total
Fat
39.1g
per serving
156.4 g total
Protein
4.6g
per serving
18.2 g total
Cook Time
130
minutes
Serves
4
people
Dietary
Vegetarian
Vegan
Dairy Free
Gluten Free
Ingredients
BakingIngredients
Dairy
125
g
Butter
cut into cubes
Fruits
1
piece
Orange
juice only
GrainsCereals
90
g
Plain Flour
plus extra for dusting
Liquids
400
ml
NutsSeeds
1
tbsp
Other
4
piece
Gelatine Leaf
number required for the amount of liquid
Vegetables
750
g
Rhubarb
cut into small chunks
Method
1
2
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