Friday, April 9, 2010

A slight diversion...

Ok, I know I said I was going to focus on sewing, but autumn can be very distracting.

First, I would like to stress that I am not a gardener. So it comes as a bit of a surprise to me that there is one plant that grows prolifically in my back yard.

 Regrettably, rhubarb is not one of those items of garden produce that can be eaten without considerable processing (unless it is eaten very fresh, and dipped in a saucer of sugar between mouthfulls.  But I think you need to be under the age of 10 to really indulge in this manner).

But it looks so lovely - that brilliant pinky-red is just divine.

Time to harvest.  I made rhubarb cakes.  I made rhubarb muffins.  I poached rhubarb in sugar syrup with a slug of Cointreau (served with King Island yoghurt on pancakes - bliss!)

And still the rhubarb kept growing. (why aren't the blueberries as prolific? They are so much easier; just pick them into a bowl and eat while walking back to the kitchen!)

And then some inspiration...
http://misssmithathome.blogspot.com/2010/03/jelly-its-tight-wads-friend.html

Jelly.  Of course.  Undertaking a bit of research, I decided I would need a bit more acid and pectin to get the rhubarb to gel properly.  No problem - a few nice green apples and some lemon juice should do the trick.

The rhubarb and apple looked magnificent in the preserving pan.....


but after simmering for a while, looked a little less lovely.....


and by the time it was finished, it was an unappetising grey sludge.



After dripping through a cloth, the liquid held the promise that I had hoped for, with the lovely blushing colour that rhubarb can impart.



I managed to resist the temptation to squeeze the fruit pulp.  Apparently it makes the jelly cloudy.

So this lovely pink juice was then cooked up with sugar until it reached setting point, and put into jars.


Despite my concern about the colour of the sludge, the final product was crystal clear, and a fantastic jewelled ruby colour.  Apple jelly has a nice colour, but the rhubarb adds an addtional depth that looks just lovely.

I was very pleased with myself.  None of my recipe books had the apple and rhubarb combination for jelly, so I felt quite smug.  Until, sorting through some very old issues of Gourmet (before it morphed into Gourmet Traveller and had stories of journeys to exotic and unaffordable destinations), I found a recipe for rhubarb and apple jelly.  Had this memory lurked somewhere in the recesses of my mind for the past twenty years? Pehaps.

But a lovely jelly anyway.

Having got some of the autumn harvest out of the way (including the honey harvest, with a sticky residue on the kitchen floor that has defied numerous washings)......I'll be getting back to sewing before the end of the weekend.

5 comments:

Miss Smith said...

Bravo! Bravo for beautiful clear pink jelly that tastes like rhubarb and apples!
It looks so beautiful, it could proudly hold its place in any glossy food mag (speaking of which, I just bought the Donna Hay mag for the first time in aaaages and my goodness the food syling is lovely).

Susannah said...

Thanks, Miss Smith!!

I felt very pleased with myself, even a little smug. It was also my first attempt to put photos on my blog, and although it took ages to upload each picture, I was pleased with the end result.

Susannah

Allison said...

YUMM! beautiful colour to the jelly!


in reply to your message about the crochet dress....that is quite the coincidence! I would love to see a photo of the dress if you ever have the time to take a photo of you dres.

i don't think i missed out on my mum making me things when i was younger, but i imagine it would be great to have something homemade from a family member.

regards,
Allison

Kitty Couture said...

Superb! I love rhubarb. It grows freely in the North of France where I'm from, so this brings back fond memories of finding rhubarb plants in our garden and making pies with it. Thank you for reviving this childhood memory!

Rhubarb freezes really well. Just chop it into dices and put in freezer bags. To thaw, put in a saucepan with a bit of sugar and heat until warm. You can then lay the dices of rhubarb on a half-baked pie crust, with slices of apple, cinnamon and a hint of cloves; sprinkle with brown sugar and bake for 20 minutes. Heavenly!

I love your idea of poached rhubarb over pancakes.

katherine h said...

That jelly looks awesome! I love rhubarb muffins and rhubarb and apple crumble and poached rhubarb is a favourite of my hubby. You have done well to find all these ways to cook rhubarb.