Rhubarb and Muscat Jelly
- 2 pounds rhubarb, trimmed and cut into 1/2 to 1-inch lengths
- 1 2/3 cups superfine sugar, plus more, if needed
- 1 orange, zested and juiced, plus more juice, if needed
- 2 cups water
- 8 leaves gelatin or 2 envelopes granulated gelatin
- About 3/4 cup Muscat wine
- Preheat the oven to 375 degrees F.
- Put the rhubarb into a large ovenproof dish.
- I find a rectangular size measuring 12 by 8 by 2 inches perfect for the job.
- Sprinkle over the sugar, add the orange juice and zest, and 2 cups of water, and cover, either with lid or with foil.
- Bake for 1 hour.
- Take out of oven, remove lid, and let cool.
- Strain carefully into a large measuring cup.
- I find this gives about 3 cups.
- Put the pulp aside (you can freeze it for use in the custard or trifle).
- If using granulated gelatin, soften it in 1/4 cup of the Muscat, about 5 minutes.
- Heat the mixture in the top of a double boiler over simmering water until the gelatin has dissolved, about 1 minute, and add to the rhubarb juice.
- Pour the remaining Muscat into the juice to bring it up to 3 3/4 cups; if not using granulated gelatin, add the Muscat as is to the juice to the required measurement.
- Taste; you may want some more sugar or a squeeze more orange or, indeed, more Muscat.
- Lightly oil a 4-cup jelly mold by dabbing a paper towel in some suitably flavorless oil and then rubbing it over the interior of the mold.
- Soak gelatin leaves in a dish of cold water until softened.
- Put 2 ladles of rhubarb and Muscat syrup in a saucepan and bring to a boil.
- Squeeze out the gelatin leaves and whisk into the syrup.
- When they've dissolved, pour the contents of the pan back into the measuring cup.
- If you want to make sure everything's well enough blended, you can pour from the cup to the pan and back into the cup again.
- Pour into the jelly mold and place in the refrigerator to chill and set, about 6 hours or overnight.
rhubarb, sugar, orange, water, gelatin, muscat wine
Taken from www.foodnetwork.com/recipes/nigella-lawson/rhubarb-and-muscat-jelly-recipe.html (may not work)