Mayumi’s Rhubarb Jelly

Rhubarb doesn’t always have to become a crumble.
This is an attractive and subtle alternative.

You will need:
1 bunch rhubarb
600ml water
2 tbsp honey
2 sheets of gelatin
an orange
optional: peach pieces, or a little grated ginger and marjoram

1) Chop the rhubarb into 4cm lengths, then add to a large pot with the water, honey, and zest and juice of the orange. Bring to the boil, then simmer very gently for 30 mins.

2) Bearing in mind that it’s the liquid we want, strain the mixture, gently pushing on the pulp to extract all the juice. Retain the pulp for your muesli and yoghurt in the morning.

3) Whisk a couple of sheets of gelatin into the liquidy-syrupy thing (rinse the gelatine first if you’re a stickler. Also: use agar if you’re a vegetarian.)

4) Pour into very lightly oiled jelly moulds, with small pieces of chopped peach (or marjoram and ginger if you’re feeling really experimental), and set for a few hours at least.

Make jelly sounds when you turn it out. And remember how we eat the greens on beetroot? Well, do not eat the green part of the rhubarb, as they are nephrotoxic in large doses. You have been warned.