Rhubarb jelly

20 Feb

The other day I was making an apple and pear crumble and I thought I would add some tinned rhubarb too to make it a bit more interesting.  Rhubarb is a bit precious here – even tinned!  There isn’t a word in Spanish for it and they simply don’t know what it is!  Quite often when friends ask me if there is anything they can bring fromEngland, I say “Fresh rhubarb please” if it is in season.  They think I am bonkers of course.

 

Anyhow, after I had added the fruit I thought I would use the juice (not syrup) to make jelly – it is the most divine and subtle flavour and if you add some chopped up stem ginger to the liquid it makes quite a sophisticated dessert and needs nothing else.  If you are not using all the fruit for something else, then you could add some rhubarb to the jelly and make a compote to go with it.  It is the simplest of home made desserts and fantastic after something like a casserole or pie which can be on the heavy side.

 

Use a couple of tins to yield half a pint of juice and put in a small pan to warm.

 

Method

 

Soak two leaves of gelatine in a little cold water for 5 minutes, then drain and squeeze the gelatine and put in with the juice. Stir until completely dissolved and then take off the heat.  Chop a piece of stem ginger into tiny chunks and add to the liquid.  I don’t think it needs any more sweetening, but you can make your own mind up and if you like add a teaspoon of soft brown sugar while the liquid is still warm.  Then add to a couple of individual glasses and refrigerate for a few hours or make the day before you need it if you are planning a dinner party.  I must say, that because it is a completely natural jelly, I did add the tiniest bit of pink colouring to mine to make it prettier, but this is not needed!

 

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