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Strictly for Grown Ups! Rhubarb Dessert.

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English Rose View Drop Down
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    Posted: 23 April 2018 at 09:08
Hi everyone. Ever had that dreadful feeling? Friday evening approaching and it's your turn to do the adult only dinner for family members, which under normal circumstances would simply consist of a starter, main and dessert, followed by copious glasses of wine or beer for the rest of the evening. Great, except that my SIL, who lives just around the corner, is a superb cook! (whereas I am a basic cook). Not for her a quick dash to buy a Marks and Spencer Zingy Lemon Pie to be served with whipped cream. Oh no, when she does dinner, every delicious dessert is made from scratch and is always perfect! grrrr (Love her to bits really). 

Thankfully, my lovely Polish neighbour came to my rescue with a foolproof recipe for this soooo easy to make dessert. (Naturally, I experimented before the Friday dinner, it was lovely. HIC!)

So here it is for anyone who would like to try it for a party, dinner or cosy BBQ.

2.1/2 Cups of Pink Rhubarb
2 Cups Water
1 packet of Raspberry Jelly (Jello)
3 teaspoons Sugar
Orange zest from one Orange
6 fluid ounces White Wine.

Apart from the Wine and Jelly, put the rest of the ingredients into a saucepan over a low heat for 3- 4 minutes.

Take off the heat and sieve the mixture through a sieve into another dish. Remove the Rhubarb from the sieve and put aside until later.

Place the mix back into the saucepan and bring to a slow boil again, add the Jelly cubes, stirring until dissolved. Now add the Wine.

Using a Jelly mould, first put in the Rhubarb and then the liquid. Place in Fridge to set.

When set, turn out the Jelly from the mould onto a serving plate.

I decorated the base of this creation with Frozen Raspberries (defrosted of course) as fresh Raspberries were out of season,, and piped Whipped Cream. 

Great success as the dessert, and............I even received a compliment from great cook SIL!!Wink

I hope you enjoy this dessert if you try it. I promise you it is really delicious.Big smile

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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2018 at 09:17
This really looks good, Rose, and rhubarb is something that we really love here in Montana. I'll see if we can give it a try this spring and/or summer.

Thank you for posting!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2018 at 09:30
Thank you TasunkaWitko, I shared this recipe with others on the English Cookery Forum and several members tried the recipe. All thankfully loved it. Had to laugh though when one lovely member was determined to try the recipe but could only find a Fish mould, She didn't care though as was determined to try it out. She said it was so nice she couldn't stop eating it by the spoonful before dinner!.  She said she had eaten the Fish Head Shape completely before putting it on the table (I personally think she was getting tipsy the more she had) Nuke Beer
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Post Options Post Options   Thanks (0) Thanks(0)   Quote TasunkaWitko Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2018 at 09:39
I was giggling a bit as I read your reply, because I have one of those fish molds and was going to use it for this, when I try it. It looks as though the challenge will be to keep my hands off of it until it is serving time!
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2018 at 11:03
LOL Tasunkawitko, that's fine! My friend didn't have a Jelly mould at all so she used her Bundt cake tin as the mould. Inspiring! Smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2018 at 16:09
Rose wrote: add the Jelly cubes,.....

Rose, do we presume, from this, that you prepared the Jello ahead of time, and cut it into cubes.

During the season we're covered up with rhubarb, here. Yet, I've never tried it. Maybe the recipe is the way to start?

I'm thinking of portioning it out in individual molds, rather that one large one. What do you think?
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 23 April 2018 at 16:32
Sounds lovely ..  


We are in strawberry season here ( Spain ) and strawberries are a truly lovely match up for Rhubarde ..      
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 07:43
Hello HF, I'm dreadfully sorry but not sure what you mean! I always assumed the name you use for the British Jelly is Jello?? Our jelly comes in a packet consisting of the jelly already shaped in small squares. All one does is break off the jelly cubes and dissolve in boiling water.(or as I normally do - boiling water and fruit juice or syrup to give it more flavour). Out of curiosity, could you tell me what your jello looks like when you buy it as intrigued. Thank you. Smile 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 07:49
Originally posted by Margi Cintrano Margi Cintrano wrote:

Sounds lovely ..  


We are in strawberry season here ( Spain ) and strawberries are a truly lovely match up for Rhubarde ..      

Oh Yum, Margi, I am a HUGE strawberry fan. Waiting with my basket at the ready for the official English Strawberry season to start on the 1st May. I believe Strawberries would be as delicious, (if not more) than Raspberries with this dessert. My tastebuds are going just thinking about them. I am fortunate to live in the country here so we go along to pick our own (and eat many, hee hee).

If you have any Strawberry recipes I really would love to have them. Smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 07:52
Originally posted by HistoricFoodie HistoricFoodie wrote:

Rose wrote: add the Jelly cubes,.....

Rose, do we presume, from this, that you prepared the Jello ahead of time, and cut it into cubes.

During the season we're covered up with rhubarb, here. Yet, I've never tried it. Maybe the recipe is the way to start?

I'm thinking of portioning it out in individual molds, rather that one large one. What do you think?

Hi again HistoricFoodie,  a great idea to portion this dessert in individual moulds if you have them. They would look so pretty turned out on each person's dessert plate or in individual glass dishes.
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Post Options Post Options   Thanks (0) Thanks(0)   Quote Margi Cintrano Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 08:39

English  Rose, 

Wow, how wonderful .. I am a bit far from Strawberry growing lands, however, I have had rhubarde with strawberries and it is truly a pair made in heaven .. 

May 1st is only a few days away !!!!!

Have fun ..  


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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 09:41
Rose, this isn't the first time we've found that the British and Americans are two people separated by a common language.

In the States, Jello---which, btw, is a brand name for a gelatin desert---comes in powdered form. You mix it into boiling water, add an equal quantity of cold water, and put it in the fridge to set up.

I imagine the finished product, cut into cubes, would be pretty much the same as your jelly cubes.
But we hae meat and we can eat
And sae the Lord be thanket
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 11:57
Margi, I know! Can't wait. 
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 12:00
Hi Historic, thank you for your reply. I learn something new every day. Silly me, I always envisioned Jello to be exactly the same as our packet of already cubed jelly. At least now I know. Thanks for the info.
I'm sure they are both exactly the same as the end result as you say. Big smile
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Post Options Post Options   Thanks (0) Thanks(0)   Quote HistoricFoodie Quote  Post ReplyReply Direct Link To This Post Posted: 24 April 2018 at 18:56
Interesting side note: Jello, and its various clones, is nutritionally classified as a liquid. People on liquid diets, for medical or other reasons, can eat all of it they care to.
But we hae meat and we can eat
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Post Options Post Options   Thanks (0) Thanks(0)   Quote English Rose Quote  Post ReplyReply Direct Link To This Post Posted: 25 April 2018 at 04:28
Hi HF, Yes, same here, when set, is used as liquid diet in hospitals and care homes etc. Several flavours available. Strawberry, Raspberry, Lemon, Lime, Orange and Blackcurrant, 
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