Rhubarb jelly with creamy cheese topping

4 portions
Rhubarb jelly with creamy cheese topping
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1 kg rhubarb
400 ml water
15 ml freshly squeezed lemon juice
300 g Dansukker Granulated Sugar
3 sheets of gelatine

Creamy cheese topping
100 g natural Philadelphia cream cheese, light if preferred
100 ml double cream
20 g Dansukker Icing Sugar
1 tsp Dansukker Vanilla Sugar
1 g finely ground cardamom

4 Strawberries

Soak the gelatine sheets in plenty of water. Chop up the rhubarb and place in a pan with the water. Cover and simmer for 5 minutes. Strain. Pour the rhubarb liquid back into the pan. Add the lemon juice and sugar and bring back to the boil. Add the gelatine sheets. Divide between four individual serving dishes. Refrigerate. Beat together all the ingredients for the cheese topping. Spoon a little cheese topping onto the set jelly. Decorate with strawberries if desired. 

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