Rhubarb and Elderflower Gelée

Name: Rhubarb and Elderflower Gelée
Yield: Yield: 310 g/10.93 oz
Cuisine: United States
Ingredients: Elderflower syrup 150 g 5.29 oz 48.39%; Gelatin sheets, silver, bloomed in cold water, excess water squeezed off 10 g .35 oz 3.23%; Water 150 g 5.29 oz 48.39%; Poached Rhubarb; Gelée; Poached rhubarb rectangles 10 10; Grenadine 600 g 1 lb 5.12 oz; Rhubarb stalks 2

Preparation info