I wish my family could give rhubarb some credit. But I can hear only: Mummy, what's for dessert? ...Rhubarb?? Really? Blaaah...we hate rhubarb... it's sour...how can you even put rhubarb into dessert? I think it is time to stop trying to convert them.
But what to do when you grow rhubarb in your garden and you have constant supplies? The answer is simple: Eat it yourself :)
I am calling all rhubarb fanatics, please do try this recipe. Orange infused sweet posset goes great with a tart rhubarb jelly. I was really happy that there was nobody to share it with :)
RHUBARB JELLY
250g rhubarb
1/2 orange zest
375ml water
2 tbsp sugar
1 tbsp vanilla sugar
2 tbsp raspberry syrup
2,5 bronze strength gelatine leaves
Peel, trim and cut rhubarb into batons. Bloom gelatine leaves. Bring water, orange zest, sugars, syrup and all the trimming to boil. Leave it to cool, strain. Put the rhubarb batons and bring it to boil. Do not leave on the heat for too long, rhubarb overcooks very quickly. Take it of the heat and add gelatine. Pour it to the chosen containers.
POSSET
180ml fresh orange juice
3tbs orange zest
3tbsp sugar
500ml whipping cream
2 egg whites
Combine juice, orange zest and sugar until dissolved. Whip the egg whites and set aside. Whip the cream and when it starts to thicken, trickle in the juice. Fold in the egg whites. I used a piping bag to fill the glass but you may as well use the spoon.
If you want you can also bake some shortbread biscuits. The recipe comes from greatbritishchefs website and it is super easy to follow. You can half the ingredients and you will still have plenty leftovers for someone who is not so keen on rhubarb ;). Enjoy!
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