Forced Rhubarb jelly with cream and blood orange

Forced Rhubarb - One of the Uk's most hidden gems!

Known for its unique vibrancy and outstanding sweetness, this rhubarb is grown by only twelve farmers in the “Yorkshire Triangle” — a frost pocket spanning just nine square miles. The consistently cold temperatures create the perfect conditions for this exceptional crop to thrive.

After exposure to winter frost, the rhubarb is lifted and moved into dark forcing sheds, lit only by candlelight. There, the plants grow rapidly in search of light, producing a rhubarb that is vividly red, delicately textured, and remarkably sweet!

Difficulty:

Prep time: 8 Minutes

Cook time: `15 minutes

Serves: 2-4

RHUBARB JELLY WITH CREAM AND BLOOD ORANGE Image 1

RHUBARB JELLY WITH CREAM AND BLOOD ORANGE Image 2

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Ingredients

4 stems of Yorkshire Forced Rhubarb

300ml water

Gelatin sheets (number of sheets depends on gelatin strength)

30g sugar

1 Blood Orange

A pinch of salt

200ml double cream

1 tbsp sugar

Method

Chop three rhubarb stems into 2-inch pieces and stew them with the water over medium heat for about five minutes, or until soft.
Strain the rhubarb through a fine sieve, pressing with the back of a spoon to extract all the juice. Set the pulp aside for a crumble or a tart! Reserve two tablespoons of the hot juice, then add sugar to the remaining liquid to taste.
Weigh the juice to calculate the correct amount of gelatine. Soften the gelatine in cold water, then stir it into the hot rhubarb juice until fully dissolved. Pour into jelly moulds and refrigerate for at least four hours, until set.
Before serving, whip the cream, slice the remaining rhubarb into 0.5 cm pieces, and segment the blood orange. Gently cook the rhubarb with the reserved juice and a pinch of salt until just tender, then add the orange to warm through, keeping the rhubarb intact.
To serve, briefly dip the molds in warm water and turn the jellies out onto plates. Serve with whipped cream and the warm rhubarb and orange, finishing with a sprinkle of panela sugar!