Soft-set spiced rhubarb jellies with vanilla bean yogurt

Prep 0 h : 15 m
Cook 0 h : 20 m


  • 125ml blackcurrant syrup

    125ml water

    110g raw sugar

    2 cloves

    1 star anise

    1 cinnamon stick

    1 strip lemon rind

    2 tsp vanilla bean paste

    200g rhubarb, thinly sliced

    2 tsp powdered gelatine

    140g Greek-style yogurt

    1 tbsp trimmed red garnet or other red micro herbs


  • Stir syrup, water, sugar, spices, rind and half the vanilla paste in a medium saucepan over medium heat; bring to the boil.

    Reduce heat to low; simmer, uncovered, for 5 mins.

    Discard spices and rind.

    Add rhubarb; simmer, uncovered, for 2 mins or until tender.

    Sprinkle in gelatine; stir until dissolved.

    Cool to room temperature.

    Pour half the rhubarb mixture into four 140ml glasses.

    Cover, refrigerate for 2 hours or until set.

    Pour remaining rhubarb mixture over set mixture in glasses.

    Cover; refrigerate for another 2 hours or overnight.

    Combine yogurt with remaining vanilla paste in a small bowl.

    Serve rhubarb jellies topped with vanilla bean yogurt and micro herbs.