Rhubarb Jelly with rose water

Photo Andrei Tchernikov

Rhubarb Jelly with rose water
Dessert for 6 people

300 gram chopped rhubarb
2 apples cut in small blocks (squares???)
3 vanilla sticks (only have heard of vanilla pods)
1 tabespoon of rose water
3 tablespoons of sugar
9 gram of gelatine (4-5 leaves)


Cut vanilla sticks lengthwise and scrape the marrow out. Bring rhubarb,apple,
vanilla sticks & marrow, sugar, rosewater and 250 ml water gently to the
boil. Turn off heat after the rhubarb has been cooking for 3-4 minutes.Allow
to cool.Pour mixture through a sieve and save the liquid.(500 mls is
necessary). Soak gelatine in cold water. Bring half of the liquid to the boil
again,squeeze water from the gelatine, take pan from the heat and
disolve the gelatine in it, stiring all the time. Pour the cooled liquid in
and mix well, then pour everything in a pudding mould and allow to cool. The
cooked rhubarb, apple compôte can be used to make a crumble or serves with
custard.

Preparation time:  15 minutes
Cooling time:  2 x 2 hours. 

More flexitarian recipes 

original recipes in dutch

copyright recipe and photo Fiona Ivanov Andrei Tchernikov

Translation from Dutch: Eileen Sharp