Poached rhubarb with tea jellies
recipe
Poached rhubarb with tea jellies
No commentsIngredients
- 125g (4oz) caster sugar
- 1 sachet orange, mango and cinnamon tea
- 450g (1lb) rhubard, cut into short lengths
- 1 tbsp gelatine
- clotted or whipped cream to serve
- sweet biscuits or shortbread to serve (optional)
Serves:
4
Preparation:
20
Total Time:
20min
Directions
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- Place the sugar, tea sachet and l (pt) water in a wide, shallow saucepan and heat until the sugar is dissolved. Bring to the boil and boil, uncovered, for mins. Add the rhubarb, cover the saucepan and simmer for mins. Remove from the heat and leave to cool.
- Carefully strain the rhubard and reserve the juice - you should have about l (fl oz). Dissolve the gelatine in tbsp cold water in a small saucepan over the lowest heat possible.Add some of the rhubarb juice and mix well, then add the gelatine mixture to the rest of the juice and stir. Divide between four l (l oz) dariole moulds and refrigerate for at least hrs or overnight.
Source: Recipe courtesy of Tesco Recipe Magazine. By Jane Suthering
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