The weather, having taken a turn for the summery, was responsible for turning my thoughts away from things like Rhubarb Cobbler towards cooler, more refreshing desserts.
Now I’ve not had a great deal of success in the last few years where jelly is concerned – especially jellies made with sheet gelatine. So when I began to consider rhubarb jelly, you can understand why I opted for a good old block of strawberry jelly – which is what gave me the idea of involving strawberries.
I’m not sure what gave me the idea of using up some of the dessert wine we had left over, other than an innate desire to use up leftovers.
I took three good sized sticks of rhubarb and cut them into small chunks, which I put into a pan with 100ml of water and a couple of tablespoonfuls of caster sugar. I stewed the rhubarb until it was just softened, but still holding its shape.
I then broke up the jelly into the bottom of a measuring jug and poured the rhubarb through a sieve onto the jelly. The solids, I put into a bowl for use later.
I then made up the liquid to 300ml by adding the dessert wine, then poured it back into the pan to warm through and properly melt the jelly. I suspect some of the alcohol evaporated during this procedure too – which was good, as it was going to feed some children!
Once the jelly cubes had dissolved, I returned the mixture back to the measuring jug and added the reserved rhubarb solids, then made up the quantity to 600ml with cold water.
I then quickly quartered some strawberries into the jelly mould and added the rhubarb jelly liquid. Once it had cooled a little, it went into the fridge to set.
I can’t recommend this recipe enough, for a hot day that needs a light and refreshing dessert. Just perfect!