Rhubarb Yoghurt Jelly
1 pack of jelly - Strawberry or Raspberry
150g - 200g plain yoghurt
- Chop the rhubarb and stew it in a little water in a saucepan over low heat until soft. You can a little sugar if you like or if the rhubarb is particularly sharp but the jelly will add its own sweetness later on. Leave to cool.
- When the rhubarb is cool, make up the jelly in a large dish. You can use some of the rhubarb juice to make the jelly. Leave it in the fridge for a short while to cool down and begin to set (probably half an hour to an hour).
- When the jelly is cool and just beginning to set, mix in the rhubarb and yoghurt and then return it to the fridge to set completely.
For a more luxurious version, you can use cream rather than yoghurt.
- To flavour stewed rhubarb, add chunks of orange peel (remove before serving), stem or crystallized ginger, frozen strawberries or raspberries or a spoonful of jam or marmalade.
- Add uncooked rhubarb chunks to a sponge cake mixture flavoured with ground ginger or cinnamon or almond essence – for a moist pudding/cake.
Jill Burn, May 2013