Rhubarb Jelly
This recipe is part of our Assiette of Rhubarb dessert that combines this dish with
Rhubarb Cheesecake, Ginger Crunch Ice Cream and Rhubarb Pannacotta.
Brought to you by Stephanie Moon – deliciouslyorkshire Champion of the year 2009-2010 and Rudding Park – a privately owned luxury hotel and golf course set in beautiful Parkland within easy access of both York and Leeds.
Deliciouslyorkshire seasonal offers available at www.ruddingpark.co.uk or visit the Wild Cook’s Blog for more wild food recipes.
Serves: 6 | Difficulty: Moderate
Method
- Heat the ingredients for the stock syrup and the rhubarb, bring to the boil.
- Once soft, sieve out the chunks of rhubarb and reserve for the pannacotta recipe.
- Soak the gelatine in cold water, when soft squeeze dry and add to the above jelly mix.
- Pour the mix into 4 individual moulds and set in the fridge for approx 2 hours.
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Ingredients
- ½ pint stock syrup (½ pint water, 100g castor sugar)
- 2 chopped up sticks of rhubarb
- 6 leaves gelatine
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Goes Well With
Ginger Crunch Ice Cream Ginger Crunch Ice Cream is part of our Assiette of Rhubarb desserts.
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