Jellied Rhubarb & Vanilla Soup

 

This is a great way to cook rhubarb so that it retains structure and bite - plus it's a unique fruit jelly to serve up at a dinner party

What you will need

500g forced rhubarb, trimmed at both ends Rhubarb roo-barb Botanically, rhubarb is a vegetable (it's related to sorrel and dock) but its thick, fleshy…

400g white caster sugar

1 vanilla pod, split, seeds scraped

glass of white wine

1 piece peeled lemon zest

3 gelatine leaves

clotted cream, to serve

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