Rhubarb Jellies (4)

A recipe from Sybil Kapoor’s ” Modern British Food”.

Rhubarb Jellies (4)
Print Recipe
Rhubarb Jellies (4)
Print Recipe
  1. Trim the rhubarb discarding the tops and the bottoms. Wash and cut into very small chunks. Place in a non corrosive pan with the sugar and water.
  2. Bring up to the boil, then cover and simmer for 10 minutes or until the rhubarb is very soft.
  3. Meanwhile put 3 tbsps of very hot water into a small bowl and sprinkle with the gelatine. Leave for 5 minutes then stir. If it does not completely melt then place the bowl in a shallow pan of simmering water until dissolved.
  4. Strain the rhubarb and set aside the pulp to make a fool. Measure the rhubarb syrup- you will need a pint so add extra water if necessary. Stir in the Cointreau.
  5. Mix the melted gelatine into the warm syrup. Transfer to a large covered bowl, cool then chill until the jelly is nearly set.
  6. Using a large whisk, vigorously beat the jelly until it bubbles up into a frothy mass. Pour into four wineglasses, lightly cover and leave to set in the fridge.
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