{"id":7430,"date":"2023-12-01T06:51:50","date_gmt":"2023-12-01T06:51:50","guid":{"rendered":"http:\/\/www.mostlyfood.co.uk\/?p=7430"},"modified":"2022-02-19T13:36:10","modified_gmt":"2022-02-19T13:36:10","slug":"sakura-rhubarb-jelly","status":"publish","type":"post","link":"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/","title":{"rendered":"Sakura Rhubarb Jelly &#8211; recipe"},"content":{"rendered":"<p><img loading=\"lazy\" decoding=\"async\" class=\" wp-image-7432 alignright\" src=\"http:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2018\/01\/sakura-rhubarb-jelly.jpg\" alt=\"Japanes rhubarb jelly\" width=\"263\" height=\"395\" srcset=\"https:\/\/testing22.mostlyfood.co.uk\/wp-content\/uploads\/2018\/01\/sakura-rhubarb-jelly.jpg 3288w, https:\/\/testing22.mostlyfood.co.uk\/wp-content\/uploads\/2018\/01\/sakura-rhubarb-jelly-200x300.jpg 200w, https:\/\/testing22.mostlyfood.co.uk\/wp-content\/uploads\/2018\/01\/sakura-rhubarb-jelly-768x1152.jpg 768w, https:\/\/testing22.mostlyfood.co.uk\/wp-content\/uploads\/2018\/01\/sakura-rhubarb-jelly-683x1024.jpg 683w, https:\/\/testing22.mostlyfood.co.uk\/wp-content\/uploads\/2018\/01\/sakura-rhubarb-jelly-100x150.jpg 100w\" sizes=\"auto, (max-width: 263px) 100vw, 263px\" \/><\/p>\n<p>It will soon be pink blossom time here so delicate pink preparations are in vogue. Pink frosting is an easy option on cakes for a seasonal dessert, but how about something with a less sweet taste, something that can work as either a dessert or a palate-reviver between courses, either Japanese or Western? Its rhubarb!<\/p>\n<p>This is flourishing at this time of year and it looks pink, at least when it\u2019s growing, although it tends to lose that blush when it\u2019s cooked. Its sharp tang is prized and it is traditionally used in English puddings. Here I present another option and it\u2019s a light jelly &#8211; perfect for modern tastes, and a recipe appreciated by those who don\u2019t want to bake.<\/p>\n<h5>Ingredients<\/h5>\n<p>1kg rhubarb, cut into 1-2cm lengths<\/p>\n<p>850ml water<\/p>\n<p>120g sugar, or to taste<\/p>\n<p>1 drop red food colouring (optional)<\/p>\n<p>6 leaves of gelatine soaked in water to soften, or follow the instructions on the box for setting 750ml of liquid.<\/p>\n<p>Pink blossoms as garnish (optional)<\/p>\n<p>You will also need some muslin for straining.<\/p>\n<h5>Method<\/h5>\n<p>Place the rhubarb and water in a large pan. Bring to the boil and simmer till the rhubarb is tender.<\/p>\n<p>Strain the rhubarb and liquid through a fine-mesh strainer and then pass the resulting clear liquid through a couple of layers of muslin. Measure 750ml. Reserve the cooked rhubarb for use in desserts later.<\/p>\n<p>Return the liquid to a clean pan and add enough sugar to leave a slightly sharp flavour. Add a very small amount of red food colour, if using, to give a pleasing pink hue.<\/p>\n<p>Simmer the liquid till all the sugar has dissolved and add the gelatine but not its water. Stir till all the gelatine has dissolved. Allow the liquid to cool slightly.<\/p>\n<p>Fill champagne glasses, wine glasses, fruit salad glasses, tea glasses or sake cups with the cooling liquid. When they have cooled to room temperature put them in the fridge for 4 or 5 hours. Decorate as desired and serve.<\/p>\n<p>You will still have the cooked rhubarb left over \u2013 this will be delicious made into rhubarb and strawberry crumble, or a rhubarb cake to go with a nice cup of tea. Two dishes for the price of one.<\/p>\n<p>&nbsp;<\/p>\n<p><a href=\"http:\/\/www.mostlyfood.co.uk\/index.php\/category\/recipes\/\"><strong>See more Recipes here<\/strong><\/a><\/p>\n<p>&nbsp;<\/p>\n<p><em>Recipe by Chrissie Walker \u00a9 2018<\/em><\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>It will soon be pink blossom time here so delicate pink preparations are in vogue. Pink frosting is an easy option on cakes for a seasonal dessert, but how about [&hellip;]<\/p>\n","protected":false},"author":2,"featured_media":20466,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[3481,287],"tags":[2169,2461,2019],"class_list":["post-7430","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-food","category-recipes","tag-jelly","tag-recipes","tag-rhubarb"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v26.8 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Sakura Rhubarb Jelly - recipe - Mostly Food and Cocktails<\/title>\n<meta name=\"description\" content=\"Rhubarb is flourishing at this time of year, and is traditionally used in English puddings. Here I have another option. Read my recipe here.\" \/>\n<meta name=\"robots\" content=\"noindex, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<meta property=\"og:locale\" content=\"en_GB\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Sakura Rhubarb Jelly - recipe - Mostly Food and Cocktails\" \/>\n<meta property=\"og:description\" content=\"Rhubarb is flourishing at this time of year, and is traditionally used in English puddings. Here I have another option. Read my recipe here.\" \/>\n<meta property=\"og:url\" content=\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/\" \/>\n<meta property=\"og:site_name\" content=\"Mostly Food and Cocktails\" \/>\n<meta property=\"article:published_time\" content=\"2023-12-01T06:51:50+00:00\" \/>\n<meta property=\"og:image\" content=\"http:\/\/www.mostlyfood.co.uk\/wp-content\/uploads\/2018\/01\/sakura-rhubarb-jelly.jpg\" \/>\n<meta name=\"author\" content=\"Chrissie Walker\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:creator\" content=\"@mostlyfood1\" \/>\n<meta name=\"twitter:site\" content=\"@mostlyfood1\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Chrissie Walker\" \/>\n\t<meta name=\"twitter:label2\" content=\"Estimated reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"Article\",\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/#article\",\"isPartOf\":{\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/\"},\"author\":{\"name\":\"Chrissie Walker\",\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/#\/schema\/person\/d16aed8a57c37c1412a0fd0b6b71cc9b\"},\"headline\":\"Sakura Rhubarb Jelly &#8211; recipe\",\"datePublished\":\"2023-12-01T06:51:50+00:00\",\"mainEntityOfPage\":{\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/\"},\"wordCount\":388,\"publisher\":{\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/#\/schema\/person\/d16aed8a57c37c1412a0fd0b6b71cc9b\"},\"image\":{\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/testing22.mostlyfood.co.uk\/wp-content\/uploads\/2023\/12\/sakura-rhubarb-jelly-scaled.jpg\",\"keywords\":[\"jelly\",\"recipes\",\"rhubarb\"],\"articleSection\":[\"Food\",\"Recipes\"],\"inLanguage\":\"en-GB\"},{\"@type\":\"WebPage\",\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/\",\"url\":\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/\",\"name\":\"Sakura Rhubarb Jelly - recipe - Mostly Food and Cocktails\",\"isPartOf\":{\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/#website\"},\"primaryImageOfPage\":{\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/#primaryimage\"},\"image\":{\"@id\":\"https:\/\/testing22.mostlyfood.co.uk\/index.php\/sakura-rhubarb-jelly\/#primaryimage\"},\"thumbnailUrl\":\"https:\/\/testing22.mostlyfood.co.uk\/wp-content\/uploads\/2023\/12\/sakura-rhubarb-jelly-scaled.jpg\",\"datePublished\":\"2023-12-01T06:51:50+00:00\",\"description\":\"Rhubarb is flourishing at this time of year, and is traditionally used in English puddings. 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