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Rhubarb Jelly
- Serves
6
- Difficulty
Easy
By Elaine Lemm
Published 2011
Ingredients
½ pint ½ pint 100 g
Method
Heat the ingredients for the stock syrup and add the rhubarb, bring to the boil. Once the rhubarb is soft, sieve and reserve the chunks of rhubarb for the pannacotta recipe.
Soak the gelatine in cold water, when soft squeeze dry and add to the above jelly mix until all the gelatine is dissolved. Pour the mix into 4 individual moulds and set in the fridge for approx 2 hours.
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