Tuesday, 19 July 2016
How to make rhubarb jelly
This is a good recipe for using up waste. Most of the apple used was core and peel (the flesh was used to make apple chutney). The rhubarb consisted more of peeled skins and the hard bottoms of stems though to ensure it had rhubarb flavour, the longer stems were added as well (though they were older and more stringy and therefore less attractive for pies and jams.
The jelly was tested out on some elderflower drop scones. I've filmed the video on how to make them but it is waiting to be edited. Watch this space.