Rhubarb jellies

Rhubarb jellies are light, cool, delicate scented.  The slip down easily and are a lovely refresher in the springtime.

Preparation Time: 10 Mins

Cooking Time: 10 Mins

Total Time: 3 Hrs

Ingredients

For 6 servings…

4 pods             Cardamon

680 gms           Rhubarb  - cut into 2½ cm lengths          

2                    Oranges  - juice of    

140 gms           Sugar       

6 leaves            Gelatine     

To serve

140 ml             Cream  - single        

Method

Split open the cardamom pods and extract the black seeds.  Crush them finely.  Place the rhubarb and cardamom seeds in a pan with the orange juice and sugar.  Cook over a low heat until the juices from the rhubarb begin to run and then raise the heat a little and leave to simmer for 5 minutes, or until the rhubarb is collapsing.  Tip the contents of the pan into a jelly bag set over a bowl and it allow to drip without pressing down on the debris. Leave for an hour.

Measure the liquid – there should be about 600 ml.  If necessary, top up with a little water.  Then taste it. It should be sweet enough but retain a mild tartness.

Put the gelatine into a saucepan and add enough water just to cover it.  Leave until soft and then heat gently – stirring – until dissolved.

Stir a tablespoon of rhubarb juice into the gelatine and then another and then a third. Finally, pour the whole lot into the remaining rhubarb juice and stir until nicely mixed. Again, if there are blobs of gelatine, warm gently, stirring, until they have dissolved.  Pour the jelly into six glasses or small bowls and chill until set.

Just before serving, pour a little single cream over the surface of each jelly.

Wine recommendations

          A sweet muscat.

  Conventional

           Muscat de Beaumes-de-Venise

  Interesting

           Moscatel Sherry

           Moscato d'Asti