Yield: 4 servings
|675 grams||Garden rhurbarb; leaves cut off (1|
|\N \N||; 1/2lbs)|
|2 \N||Oranges; Juice of|
|340 grams||Caster sugar; (12oz)|
|3 \N||Cardamom pods|
|4 \N||Sheets leaf gelatine|
Preheat the oven to 180?C/350?F/gas mark 4.
Cut the rhubarb into 2.5cm (1 inch)lengths and place in an ovenproof pan with the orange juice and sugar. Cover (with foil if there is no acceptable lid) and leave in the oven for about 25-30 minutes, until the rhubarb is very nearly tender, but still firm enough to hold its shape. Drain off the liquid and measure out 300ml (1 pint) of it. Reserve the rhubarb pieces for the next recipe. If you don't have quite enough, make up the quantity with a little extra orange juice.
Meanwhile, slit open the cardamom pods and extract the black or brown seeds. Crush as finely as you can.
Half fill a roasting tin with cold water and lay the sheets of gelatine in it to soak for a few minutes. Put the rhubarb and orange juice in to a pan with the crushed cardamom seeds. Bring up to just under the boil, turn the heat way down low, and let the mixture infuse gently for 1o minutes. If your heat won't go down low enough to take the juice of the boil, then draw the pan off the heat, cover and leave for 10 minutes, then reheat gently.
One by one, take the gelatine leaves out of the cold water, slough off excess water and stir into the hot juice. Strain the juice into 4 wine glasses. Leave to cool then transfer to the fridge to set.
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