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.
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.
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.