Rhubarb jelly #1

Combine the buttermilk, the lemon and orange rind, lemon juice and spices.

Soften the gelatin in cold water.

Stir constantly over some boiling water (or on very low heat) until the gelatin is dissolved.

Add the buttermilk.

Stir in the sugar.

Pour into dessert bowl.

Put in the fridge for 1 hour or until firm.


125 ml of cold water

10 ml of grated lemon rind

- sugar substitute equivalent to 250 ml of sugar

1 ml of mixed spices

30 ml of unflavoured gelatin

30 ml of lemon juice

1 L of buttermilk

250 ml of rhubarb, cooked

5 ml of grated orange rind