I love rhubarb! I’m the only one in the house that does, but I really do love it. So I’ve been looking forward to the start of rhubarb season with anticipation.
Early rhubarb tends to be even sharper than its more mature relations, and typically requires a hefty dose of sugar to make it palatable. I think this is one of the reasons DH doesn’t like it. Although he does like other tart fruit, like those apples that set your teeth on edge with their sourness. Eeuch.
Anyway, rhubarb season is here – hurrah! – and it’s time to get cooking. You can, apparently, eat rhubarb raw, but I’m not sure I’d fancy it. Although this recipe is sort of raw. Read on, and you’ll see.
I should admit that I dreamed this jelly up not only as a way to make a rhubarb dessert without any identifiable pieces of rhubarb in it (sneaky, eh?) but also as a means of using up some of the jelly stockpile that seems to be accumulating in my cupboard. You see, we had my in-laws here for 10 days over Pesach, and I bought a few packets of sugar-free, vegetarian jelly powder, to make quick low-carb desserts during their visit. We used one, so I was left with two, and when I went to put them away I found another two packets already in the cupboard. Oops. Time for some jelly, I think.
I decided to pair my rhubarb with a packet of raspberry jelly (as I didn’t think it would go so well with lemon or lime) and I added some fresh ginger for a bit of va va voom. To be honest, although the flavours all went together brilliantly, it was a bit fiercely gingery. Kipper ate half of hers and then decided it was just too gingery to continue. Given how much she likes a wibbly-wobbly jelly, that’s saying something. Being a ginger fiend myself, I loved it! Even with the punchy ginger, you could still taste the rhubarb, and the raspberry jelly added sweetness and a lovely pink colour. Marvellous.
Obviously making this is slightly more work than just pouring boiling water onto a packet of jelly, but not very much more. It probably took 15 minutes (plus chilling) and created something seasonally gorgeous. We ate ours with some fresh raspberries. Perfect.
Made four little jellies. Yum.
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- 300g rhubarb
- 10g (or less) fresh root ginger
- Packet of raspberry jelly (to make 500ml)
- Cut the rhubarb into 1-2cm chunks. Peel the root ginger and cut into a few pieces.
- Put the rhubarb and ginger into a food processor and whizz thoroughly for a few minutes, scraping down a couple of times, to give a fine pulp.
- Pour the pulp and any liquid into a sieve suspended over a bowl or jug. Press and squeeze the pulp to extract the juice. I got around 250ml of juice.
- Make up the rhubarb juice to 500ml - or however much you need for your packet of jelly. Then use this liquid instead of water and follow the directions on the jelly packet.
- Pour into individual bowls or ramekins and place in the fridge to set.
- Serve with fresh raspberries (optional).
I’m linking up this recipe to the Great British Rhubarb Recipe Roundup, organised by Karen at Lavender and Lovage and Janice at Farmersgirl Kitchen.
Also, to Treat Petite, organised by Cakeyboi and The Baking Explorer (who also hosts this month).
And naturally, to Simple & In Season organised by Ren Behan and hosted by Helen at Fuss Free Flavours.