What could be more fun than a dessert that’s full of
bright flavour, both tart and sweet,
wibbly, wobbly jelly?
And, it’s homemade from whole foods:
rhubarb stewed and strained for its crimson juices,
sweetened up a bit or left tart
(set with gelatin according to the packet)
and real whipping cream.
Vanilla bean paste ups the flavour & adds dark flecks of flair.
This is jelly & cream
— and summer eating fun —
at its best!