Rhubarb Fruit Pastilles

A delicious little sweet treat!
Prep Time10 minutes
Cook Time10 minutes
Setting time2 hours
Total Time2 hours 30 minutes
Course: Appetizer, Canape, Dessert, Petit Four
Cuisine: British
Keyword: Gelatine, Pastel, Pastille, Pastilles
Servings: 50 ish Pastilles


  • Saucepan heavy bottom
  • Measuring Jug
  • Hand blender
  • Whisk


  • 200 g Rhubarb
  • 200 g Apple
  • 200 g Caster Sugar
  • 100 g Caster Sugar (for coating pastilles)
  • 4 Leaves Gelatine
  • 20 ml Grenadine (for colour)


  • Peel the apple and chop into chunks along with the rhubarb.
  • Place into heavy bottom sauce pan with 200g of sugar.
  • Cook on medium heat until the fruit is breaking down into jam/compote consistency and then remove from heat.
  • Add grenadine until and blend until smooth.
  • Taste and add more grenadine or sugar if required.
  • Bloom gelatine in tepid water for several minutes; after bloomed add to compote and blend.
  • Place mix onto an oiled baking tray and set; this will take a 1-3 hours.
  • After set and chilled remove your sheet of fruit pastille and cut into desired sizes. Coat with caster sugar and enjoy!!!!!