Rhubarb & Muscat Jelly - Book of Elsa

Rhubarb & Muscat Jelly - Book of Elsa

Bank holiday weekends are the best! Days out, barbecues, long walks in a park. Unless you live in the NORTH where it basically just rains, all the time.... 

This is my way of coping and I promise you it's worth it!! The reason I'm making such a statement first thing is because this is a long recipe. It will require patience and time, but it is oh so worth it. You can thank me for changing your lives in the comment box.

Enjoy,

XO

Ingredients:

800g Rhubarb trimmed and cut into 2cm lengths

335g Caster Sugar

1 Orange, zested and juiced

270ml Water

8 Leaves of gelatin

180ml Muscat wine

Directions:

Preheat the oven to 190 degrees C.

Put the rhubarb into a large ovenproof dish. Sprinkle over the sugar, add the orange juice and zest, and the water, and cover, either with lid or with foil. Bake for 1 hour. 

Take out of oven, remove lid, and let cool.

Strain carefully into a large measuring cup or bowl. I find this gives about 700ml. Put the pulp aside (you can freeze it for later use in a fool or trifle). 

Add the Muscat wine to the juice. Taste; you may want some more sugar or a squeeze more orange or, indeed, more Muscat.

Lightly oil a  jelly mold by dabbing a paper towel in some suitably flavourless oil and then rubbing it over the interior of the mold. 

Soak gelatin leaves in a dish of cold water until softened. Put 2 ladles of rhubarb and Muscat syrup in a saucepan and bring to a boil. 

Squeeze out the gelatin leaves and whisk into the syrup off the heat. When they've dissolved, pour the contents of the pan back into the measuring cup. 

Pour into the jelly mold and place in the refrigerator to chill and set, about 6 hours or overnight.