Rhubarb and Muscat Jelly

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    • Difficulty


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By Nigella Lawson

Published 1998

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This is spectacular: it’s beautiful when the poached rhubarb, fresh out of the oven, sits in its orange-flecked juices; and just so pretty, when it’s set and shining and the sweetest dusky rose pink. But because of that colour, don’t set it in a ring mould: it makes it look slightly gynaecological. I use an old-fashioned, bulbously curving castle mould. You can get them now made in plastic which is easier to demould than the old copper ones.

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