Rhubarb detail shot

Recipe: Rhubarb Jelly

With forced Yorkshire Rhubarb coming into season our Head Chef, Robby Jenks shares  is recipe for rhubarb jelly. This jelly is the perfect accompaniment to cheese and crackers.

Stage 1 Ingredients

  • 1kg x diced Rhubarb
  • 1 kg x water
  • 100g x white wine
  • 70g x sugar
  • 1 head of celery cut small
  • 1 stick of lemongrass
  • Salt and pepper

Stage 2 Ingredients

  • 500g x diced rhubarb
  • 100ml x white wine
  • 100g x sugar
  • Juice of 1 lemon

Stage 3 Ingredients

  • 1x Stick of lemon grass

Method

  1. Begin by adding the diced rhubarb to a pan. Add 100ml of white wine to the pan and reduce down to a third.
  2. Once reduced, add the remaining ingredients from stage one and bring to the boil, skim and reduce to a simmer.
  3. Once the rhubarb is completely soft, remove from the heat and strain into a bowl
  4. Place all of the stage 2 ingredients into a bowl, cover with cling film and simmer over a Bain Marie for 30 minutes. Remove from the heat and strain into a bowl and leave to one side.
  5. Combine stage one and two ingredients together in a pan and add 1 stick of lemon grass. Bring to the boil and leave to cool.
  6. Finally strain the mixture and decant into jars.