What could be more fun than a dessert that’s full of
colour,
bright flavour, both tart and sweet,
luxurious creaminess
&
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!
this is a very interesting recipe..love the color.
Yes, that red is pretty bright, isn’t it? Best this is that it’s 100% natural: no artificial colour, no artificial flavour; simply taking advantage of what nature has to offer us.
this is not only a simple blog, a blog with star!
Thank you, I appreciate your comment!
Perfect summer stuff. Unfortunately summer has deserted us…
Thanks, and I hope you get a last summer hurrah!
[…] we think jam, we think jelly too. But this isn’t jelly for toast; this is a wibbly, wobbly rhubarb jelly just made to spoon up with whipped cream in the shade on a hot summer […]