I’m back to my rhubarb mania after a few weeks of radio silence… not that I was waiting for the rhubarb to grow, but we were enjoying a few weeks of holidays, which were very well deserved I might add. But of course, in the meantime we have been eating a lot more rhubarb, so here is yet another idea of how to use it, again inspired by my trusted GoodFood. In this recipe, the rhubarb flavour is quite subtle, so ideal for those who say they don’t like it (we all know they don’t mean it… if they insist, just call it “pink jelly” and casually “forget” what you put in it). Jelly is so easy to make and very refreshing as a dessert too. Here’s how to make it:
Poach 500 g rhubarb in 400 ml water with 100 g sugar until soft (about 15 min). Meanwhile, soak 4 gelatine sheets in cold water to soften them.
Strain the rhubarb liquid off into a jug and keep some of the rhubarb for serving. Stir in the softened gelatine sheets and 4 tbsp vodka and pour into 4 glasses. Chill until set. Decorate with poached rhubarb. Enjoy!