Strawberry & Rhubarb Tipsy Jelly

Ingredients :

3 good sized sticks of rhubarb, washed and trimmed

2 tbsp caster sugar

a 135g block of strawberry jelly (I used Hartley’s)

200ml or slightly more, of dessert white wine

a quantity of cold water

300g strawberries, washed, hulled and quartered.

Method :

1.  Put the rhubarb and caster sugar into a saucepan and add 100g of cold water.  Stew the rhubarb lightly over a low to medium heat until just softened, but still holding its shape.

2.  Break up the jelly into the bottom of a measuring jug and pour the rhubarb through a sieve onto the jelly.  The solids, put into a bowl for use later.

3.  Made up the liquid to 300ml by adding the dessert wine, then pour the lot back into the pan to warm through and properly melt the jelly.

4.  Once the jelly cubes have dissolved, return the mixture back to the measuring jug and added the reserved rhubarb solids, then made up the quantity to 600ml with cold water.

5.  Put the quartered strawberries into the jelly mould and added the rhubarb jelly liquid.  Once it had cooled a little, it should go into the fridge to set.

From http://jennyeatwellsrhubarbginger.blogspot.com