Plot 51: Grown Up Jelly

I have discovered a liking for rhubarb. As a child I remember being given a stick and a paper bag with some sugar to dip it into and I hated the stuff, even school crumble failed to get me to like it. But now after inheriting two crowns on the allotment I’ve found it’s a taste I now love.

So I’ve been picking it, stewing it, freezing it and making pies and cruIMG_0333mbles from the green and red sticks.

One thing I also like is jelly, so I decided to have a bash one day at making it from the juice left over from the rhubarb, and ever since I’ve been making it every time that I’ve been preparing some for the freezer.

What I do to make this grown up jelly is once the sticks have been cooked down for the freezer I strain the pulp and save the liquid. I then add to it another half a stick and little more water and boil it for a few minutes and when it’s cool I strain and discard the boiled pulp saving the liquid.

Let the liquid stand in the fridge for a couple of days and the sediment will settle leaving a clear pink liquid above.

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Gently pour off the clear liquid and discard the sediment as you soak three leaves of gelatine in cold water (3 leaves to each pint of liquid).

Pop it all into a saucepan and warm through until the gelatine is completely dissolved.

DO NOT let it boil as it will taste bitter once set.

Pour it into the mould/bowl of your choice and pop it into the fridge to set.

Once set, enjoy it with cream or ice cream, it’s lush.

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Gnocchetti con Zucca e Gorgonzola

Last week at our favourite restaurant we were served a dish we’d never tried before;  gnocchi with a pumpkin and Gogonzola sauce, so for lunch today I thought I’d have a bash at making it myself.

The ingredients were: 200 ml cooking cream, 200g gnocchetti (small gnocchi), 100g Gorgonzola and 150g of frozen pumpkin.

The pumpkin was from my orto last year literally chopped into cubes and frozen, I defrosted it in a pan over a low heat and it just dissolved into a fine puree. I guess if using fresh you’d need to roast or boil it then puree it. To the pumpkin I added the cream and stirred it until it turned a lovely peach colour.

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I set a pan of water on the hob to boil for the gnocchetti and added the Gorgonzola to the cream and let if slowly melt over a low heat before adding a little black pepper.

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Once the gnocchetti were cooked, takes about 2 minutes I added them to the creamy sauce and ate this quick and easy lunch with relish.

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It’s quite rich but a nice change when you fancy something different with your lunchtime glass of frizzante.